TWI687168B

TWI687168B - Composition containing microparticle complex and method of manufacturing the same

Info

Publication number: TWI687168B
Application number: TW108111484A
Authority: TW
Inventors: 樋口達也; 井原淳一郎
Original assignee: 日商味滋康控股有限公司
Priority date: 2018-04-06
Filing date: 2019-04-01
Publication date: 2020-03-11
Also published as: CA3071083C; CN111065282A; CN111065282B; PH12020500112A1; EP3639679A1; EP3639679A4; CA3071083A1; AU2018417768C1; US20200187543A1; BR112020007094A2; US11678686B2; AU2018417768B2; WO2019193780A1; AU2018417768A1; KR102207648B1; TW201943339A; BR112020007094B1; SG11202000194SA; KR20200021541A

Abstract

本發明之目的之一在於針對包含不溶性食物纖維之食品，對其澀味等味覺或攝取容易度等特性進行改善。本發明之組合物係含有包含不溶性食物纖維之微粒子複合體者，且滿足下述(1)～(5)，並且滿足下述(6-1)～(6-3)中之1者以上。 (1)含有不溶性食物纖維0.1質量%以上。 (2)總油脂分含量未達20質量%。 (3)超音波處理前之最大粒徑大於100 μm。 (4)超音波處理前之眾數徑為5 μm以上400 μm以下。 (5)超音波處理後之眾數徑為0.3 μm以上100 μm以下。 (6-1)藉由下述式(I)而求出之數值N(I)為1.20以上。 (數1) N(I)＝(α/β) (I) (6-2)藉由下述式(II)而求出之數值N(II)為1.40以上。 (數2) N(II)＝(α/β)/ω (II) (6-3)藉由下述式(III)而求出之數值N(III)為0.50以上。 (數3) N(III)＝(α/β)×γ_A (III)One of the objects of the present invention is to improve the taste and other characteristics such as astringency and ease of ingestion of foods containing insoluble dietary fiber. The composition of the present invention contains fine particle composites containing insoluble dietary fiber, and satisfies the following (1) to (5), and satisfies one or more of the following (6-1) to (6-3). (1) Containing 0.1% by mass or more of insoluble dietary fiber. (2) The total fat content is less than 20% by mass. (3) The maximum particle size before ultrasonic treatment is greater than 100 μm. (4) The mode diameter before ultrasonic processing is 5 μm or more and 400 μm or less. (5) The mode diameter after ultrasonic treatment is 0.3 μm or more and 100 μm or less. (6-1) The numerical value N(I) obtained by the following formula (I) is 1.20 or more. (Number 1) N(I)=(α/β) (I) (6-2) The numerical value N(II) obtained by the following formula (II) is 1.40 or more. (Number 2) N(II)=(α/β)/ω (II) (6-3) The numerical value N(III) obtained by the following formula (III) is 0.50 or more. (Number 3) N(III)=(α/β)×γ _A (III)

Description

含有微粒子複合體之組合物及其製造方法Composition containing microparticle complex and method of manufacturing the same

本發明係關於一種含有包含不溶性食物纖維之微粒子之複合體之組合物及製造其之方法。The present invention relates to a composition containing a composite of fine particles containing insoluble dietary fiber and a method of manufacturing the same.

先前以來，關於包含具有各種有效成分之食物纖維之組合物，期望根據其健康功能而積極地攝取。然而，包含大量食物纖維之組合物由於與其他食品之調配性較差，故而並非為於日常之就餐中能夠充分地攝取者，於各種各樣之用途中之應用受到阻礙。Previously, it has been desired to actively ingest a composition containing dietary fiber having various active ingredients according to its health function. However, since the composition containing a large amount of dietary fiber is poorly formulated with other foods, it is not intended to be sufficiently ingested in daily meals, and its application in various uses is hindered.

作為僅含有破碎之食物纖維之組合物，例如報告有將綠黃色蔬菜於油之存在下進行粉碎而獲得之調味料(專利文獻1)、或於將非堅果植物材料進行粉碎形成平均粒徑約未達100 μm之粉之後將所獲得之粉於升溫中去澀味而獲得之塗抹食品(專利文獻2)等。As a composition containing only crushed dietary fiber, for example, a seasoning obtained by crushing green-yellow vegetables in the presence of oil (Patent Document 1) or crushing a non-nut plant material to form an average particle size of about After the powder is less than 100 μm, the obtained powder is used to remove the astringent taste during warming (Patent Document 2).

又，作為減少粒子於微粉碎時所產生之凝集體之技術，報告有一種微粒子分散體之製造方法，該方法係對微粒子之凝集粉體進行濕式粉碎並一面抑制已粉碎之微粒子彼此再次凝集一面進行粉碎(專利文獻3)等。In addition, as a technique for reducing agglomerates generated when particles are finely pulverized, a method of manufacturing fine particle dispersions is reported. This method is to wet pulverize the aggregated powder of fine particles and suppress the reaggregation of the pulverized fine particles with each other Crushing (patent document 3) etc.

又，尤其是包含不溶解於水之不溶性食物纖維之食品，其澀味成為日常之攝取之很大障礙。In addition, especially foods containing insoluble food fibers that are insoluble in water, the astringent taste becomes a great obstacle to daily intake.

作為改善食品之澀味之技術，報告有藉由添加鈣鹽或硫酸鹽而抑制源自幾丁聚糖之澀味或苦味且改善了味覺之果肉型果凍之製造方法(專利文獻4)等。 [先前技術文獻] [專利文獻]As a technique for improving the astringent taste of foods, a method of producing pulp-type jelly that suppresses the astringent or bitter taste derived from chitosan and improves the sense of taste by adding calcium salts or sulfates (Patent Document 4), etc. is reported. [Prior Technical Literature] [Patent Literature]

[專利文獻1]日本專利特開2006-141291號公報 [專利文獻2]日本專利特表2009-543562號公報 [專利文獻3]日本專利特開2010-023001號公報 [專利文獻4]日本專利特開平5-236888號公報[Patent Document 1] Japanese Patent Laid-Open No. 2006-141291 [Patent Document 2] Japanese Patent Special Publication No. 2009-543562 [Patent Document 3] Japanese Patent Laid-Open No. 2010-023001 [Patent Document 4] Japanese Patent Laid-Open No. 5-236888

[發明所欲解決之問題][Problems to be solved by the invention]

然而，關於專利文獻1及2，於應用於包含不溶性食物纖維之食品之情形時，並不能改善味覺尤其是澀味，於攝取容易度之方面亦不充分。However, regarding Patent Documents 1 and 2, when applied to foods containing insoluble dietary fiber, the taste, especially the astringency, cannot be improved, and the ease of ingestion is also insufficient.

又，專利文獻3由於係使用矽烷偶合劑作為分散劑，故而為無法應用於食品之技術。In addition, Patent Document 3 uses a silane coupling agent as a dispersant, so it is a technology that cannot be applied to food.

又，專利文獻4為對源自幾丁聚糖之澀味之改善有效但無法應用於含有不溶性食物纖維之食品之技術。In addition, Patent Document 4 is a technique that is effective for improving the astringency derived from chitosan but cannot be applied to foods containing insoluble dietary fiber.

本發明之目的之一在於針對包含不溶性食物纖維之食品，對其澀味等味覺或攝取容易度等特性進行改善。 [解決問題之技術手段]One of the objects of the present invention is to improve the taste and other characteristics such as astringency and ease of ingestion of foods containing insoluble dietary fiber. [Technical means to solve the problem]

本發明者等人進行了努力研究，結果發現：藉由將不溶性食物纖維微細化使之形成藉由外部擾動能夠破碎之複合體並且將該複合體之形狀控制於特定之範圍內，得以改善源自不溶性食物纖維之澀味等味覺等特性。又，發現：包含該不溶性食物纖維之微粒子複合體之組合物亦具有其他各種較佳之特性，不僅能夠應用於食品，而且還能夠應用於其他用途。The inventors of the present invention conducted intensive studies and found that by refining the insoluble dietary fiber to form a complex that can be broken by external disturbance and controlling the shape of the complex within a specific range, the source can be improved Taste and other characteristics such as the astringent taste of self-insoluble food fiber. In addition, it was found that the composition of the microparticle composite containing the insoluble dietary fiber also has various other preferable characteristics, and can be applied not only to food but also to other uses.

即，本發明提供如下發明[1]～[27]。 [1] 一種組合物，其係含有包含不溶性食物纖維之微粒子複合體者，且滿足下述(1)～(5)，並且滿足下述(6-1)～(6-3)中之1者以上。 (1)含有不溶性食物纖維0.1質量%以上。 (2)總油脂分含量未達20質量%。 (3)超音波處理前之最大粒徑大於100 μm。 (4)超音波處理前之眾數徑為5 μm以上400 μm以下。 (5)超音波處理後之眾數徑為0.3 μm以上100 μm以下。 (6-1)藉由下述式(I)而求出之數值N(I)為1.20以上。 (數1) N(I)＝(α/β) (I) (6-2)藉由下述式(II)而求出之數值N(II)為1.40以上。 (數2) N(II)＝(α/β)/ω (II) (6-3)藉由下述式(III)而求出之數值N(III)為0.50以上。 (數3) N(III)＝(α/β)×γ_A (III) (其中，上述式(I)～(III)中， α表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「長徑」之第90百分位值， β表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「短徑」之第90百分位值， ω表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「凹凸度」之第10百分位值， γ_A 表示超音波處理後之每單位體積之比表面積) [2] 如[1]記載之組合物，其中水分含量/(水分含量＋總油脂分含量)為75%以上。 [3] 如[1]或[2]記載之組合物，其中超音波處理前之每單位體積之比表面積(γ_B )與超音波處理後之每單位體積之比表面積(γ_A )之比(γ_B /γ_A )為0.8以下。 [4] 如[1]～[3]中任一項記載之組合物，其乳化能力為50%以上。 [5] 如[1]～[4]中任一項記載之組合物，其中微粒子複合體之含量為4質量%以上98質量%以下。 [6] 如[1]～[5]中任一項記載之組合物，其中不溶性食物纖維包含源自含有不溶性食物纖維之食材之可食部及/或非可食部者。 [7] 如[6]記載之組合物，其中不溶性食物纖維包含源自同一種類之含有不溶性食物纖維之食材之可食部及非可食部者。 [8] 如[6]或[7]記載之組合物，其中含有不溶性食物纖維之食材為選自種實類、穀物類、豆類、蔬菜類、及果實類之1種以上。 [9] 如[8]記載之組合物，其中含有不溶性食物纖維之食材為選自胡蘿蔔、南瓜、玉米、大豆、毛豆、甜辣椒、甜菜、青豌豆、青花菜、及蕃茄之1種以上。 [10] 如[9]記載之組合物，其中含有不溶性食物纖維之食材之非可食部為選自甜玉米之芯、甜辣椒之種或蒂、南瓜之種或瓤、甜菜之皮、青花菜之莖葉、毛豆之豆莢、及蕃茄之蒂之1種以上。 [11] 如[6]～[10]中任一項記載之組合物，其包含含有不溶性食物纖維之食材之粉碎處理物。 [12] 如[11]記載之組合物，其中上述粉碎處理物為媒體攪拌磨機處理物。 [13] 如[12]記載之組合物，其中上述媒體攪拌磨機處理物為濕式媒體攪拌磨機處理物。 [14] 如[11]～[13]中任一項記載之組合物，其滿足下述(6-1')～(6-3')中之1者以上。 (6-1')為經粉碎處理至藉由上述式(I)而求出之數值N(I)於粉碎前後增加5%以上之狀態。 (6-2')為經粉碎處理至藉由上述式(II)而求出之數值N(II)於粉碎前後增加5%以上之狀態。 (6-3')為經粉碎處理至藉由上述式(III)而求出之數值N(III)於粉碎前後增加5%以上之狀態。 [15] 一種飲食品，其含有如[1]～[14]中任一項記載之組合物。 [16] 一種液狀調味料，其含有[1]～[14]中任一項記載之組合物。 [17] 一種方法，其係製造如[1]～[14]中任一項記載之組合物之方法，該方法包含對含有不溶性食物纖維之食材進行粉碎處理。 [18] 如[17]記載之方法，其中粉碎處理為媒體攪拌磨機處理。 [19] 如[17]記載之方法，其中粉碎處理為濕式媒體攪拌磨機處理。 [20] 如[18]記載之方法，其中媒體攪拌磨機處理係於最大壓0.01 MPa以上1 MPa以下之加壓條件下實施。 [21] 如[17]～[20]中任一項記載之方法，其中媒體攪拌磨機處理係於處理開始時之處理溫度T₁ (℃)及結束時之處理溫度T₂ (℃)滿足下述式(A)之升溫條件下實施。 (數4) T₁ ＋1＜T₂ ＜T₁ ＋50 (A) [22] 如[17]～[21]中任一項記載之方法，其中含有不溶性食物纖維之食材之水分活性值為0.95以下。 [23] 如[17]～[22]中任一項記載之方法，其中含有不溶性食物纖維之食材中之可利用之碳水化合物為2質量%以上。 [24] 一種方法，其係使包含不溶性食物纖維之組合物之乳化能力提昇之方法，該方法包含：藉由對包含不溶性食物纖維之組合物進行粉碎處理而製成如[1]～[14]中任一項記載之組合物。 [25] 一種方法，其係對包含不溶性食物纖維之組合物之澀味進行改善之方法，該方法包含：藉由對包含不溶性食物纖維之組合物進行粉碎處理而製成如[1]～[14]中任一項記載之組合物。 [26] 一種方法，其係藉由含有如[1]～[14]中任一項記載之組合物而製造液狀調味料。 [27] 如[17]～[26]中任一項記載之方法，其進行粉碎處理至滿足下述(6-1')～(6-3')中之1者以上。 (6-1')藉由上述式(I)而求出之數值N(I)於粉碎前後增加5%以上。 (6-2')藉由上述式(II)而求出之數值N(II)於粉碎前後增加5%以上。 (6-3')藉由上述式(III)而求出之數值N(III)於粉碎前後增加5%以上。 [發明之效果]That is, the present invention provides the following inventions [1] to [27]. [1] A composition containing a microparticle complex containing insoluble dietary fiber, and satisfying the following (1) to (5), and satisfying 1 of the following (6-1) to (6-3) Above. (1) Containing 0.1% by mass or more of insoluble dietary fiber. (2) The total fat content is less than 20% by mass. (3) The maximum particle size before ultrasonic treatment is greater than 100 μm. (4) The mode diameter before ultrasonic processing is 5 μm or more and 400 μm or less. (5) The mode diameter after ultrasonic treatment is 0.3 μm or more and 100 μm or less. (6-1) The numerical value N(I) obtained by the following formula (I) is 1.20 or more. (Number 1) N(I)=(α/β) (I) (6-2) The numerical value N(II) obtained by the following formula (II) is 1.40 or more. (Number 2) N(II)=(α/β)/ω (II) (6-3) The numerical value N(III) obtained by the following formula (III) is 0.50 or more. (Number 3) N(III)=(α/β)×γ _A (III) (wherein, in the above formulas (I) to (III), α represents the ultrasonic wave measured by the particle shape image analysis device The 90th percentile value of the "long diameter" before processing, β represents the 90th percentile value of the "short diameter" before ultrasonic processing measured by the particle shape image analysis device, and ω represents by The 10th percentile value of the "concavo-convexity" measured by the particle shape image analysis device before ultrasonic processing, γ _A represents the specific surface area per unit volume after ultrasonic processing) [2] as described in [1] The composition has a moisture content/(moisture content + total fat content) of 75% or more. [3] The composition as described in [1] or [2], wherein the ratio of the specific surface area per unit volume (γ _B ) before ultrasonic treatment to the specific surface area per unit volume (γ _A ) after ultrasonic treatment (γ _B /γ _A ) is 0.8 or less. [4] The composition described in any one of [1] to [3] has an emulsifying ability of 50% or more. [5] The composition according to any one of [1] to [4], wherein the content of the fine particle complex is 4% by mass or more and 98% by mass or less. [6] The composition according to any one of [1] to [5], wherein the insoluble dietary fiber includes an edible part and/or a non-edible part derived from a food material containing the insoluble dietary fiber. [7] The composition as described in [6], wherein the insoluble dietary fiber includes edible parts and non-edible parts derived from the same kind of food materials containing insoluble dietary fiber. [8] The composition according to [6] or [7], wherein the food material containing insoluble dietary fiber is one or more kinds selected from the group consisting of seeds, cereals, beans, vegetables, and fruits. [9] The composition according to [8], wherein the food material containing insoluble dietary fiber is one or more kinds selected from carrot, pumpkin, corn, soybean, edamame, sweet pepper, beet, green peas, broccoli, and tomato. [10] The composition as described in [9], wherein the non-edible part of the food material containing insoluble dietary fiber is selected from the core of sweet corn, the seed or stem of sweet pepper, the seed or stuffing of pumpkin, the skin of beet, the blue and white One or more of the stems and leaves of vegetables, the pods of edamame, and the stems of tomatoes. [11] The composition as described in any one of [6] to [10], which contains a crushed processed product of food materials containing insoluble dietary fiber. [12] The composition according to [11], wherein the above-mentioned pulverized processed product is a processed product of a media stirring mill. [13] The composition as described in [12], wherein the media agitator mill processed product is a wet media agitator mill processed product. [14] The composition according to any one of [11] to [13], which satisfies one or more of the following (6-1') to (6-3'). (6-1') is a state in which the numerical value N(I) obtained by the above formula (I) has been increased by 5% or more before and after grinding. (6-2') is a state in which the value N(II) obtained by the above formula (II) is increased by 5% or more before and after pulverization. (6-3') is a state in which the value N(III) obtained by the above formula (III) is increased by 5% or more before and after the pulverization process. [15] A food or drink containing the composition as described in any one of [1] to [14]. [16] A liquid seasoning containing the composition according to any one of [1] to [14]. [17] A method for producing the composition as described in any one of [1] to [14], which comprises crushing a food material containing insoluble dietary fiber. [18] The method as described in [17], wherein the crushing process is a media agitator mill process. [19] The method as described in [17], wherein the pulverization process is a wet media agitator mill process. [20] The method as described in [18], wherein the media agitator mill treatment is carried out under a pressurized condition with a maximum pressure of 0.01 MPa or more and 1 MPa or less. [21] The method as described in any one of [17] to [20], wherein the treatment by the media agitator mill is satisfied at the treatment temperature T ₁ (°C) at the beginning of the treatment and at the end treatment temperature T ₂ (°C) It is implemented under the temperature-raising conditions of the following formula (A). (Number 4) T ₁ + 1 <T ₂ <T ₁ + 50 (A) [22] The method as described in any one of [17] to [21], wherein the water activity value of the food material containing insoluble food fiber is 0.95 or less . [23] The method as described in any one of [17] to [22], wherein the available carbohydrate in the food material containing insoluble dietary fiber is 2% by mass or more. [24] A method for improving the emulsifying ability of a composition containing insoluble dietary fiber, the method comprising: making the composition containing insoluble dietary fiber by pulverization treatment, such as [1] to [14 ] The composition described in any one of. [25] A method for improving the astringency of a composition containing insoluble dietary fiber, the method comprising: by pulverizing the composition containing insoluble dietary fiber to make as shown in [1] to [ 14] The composition according to any one of the above. [26] A method for producing a liquid seasoning by containing the composition according to any one of [1] to [14]. [27] The method according to any one of [17] to [26], which is pulverized to satisfy at least one of the following (6-1') to (6-3'). (6-1') The value N(I) obtained by the above formula (I) increases by 5% or more before and after pulverization. (6-2') The value N(II) obtained by the above formula (II) increases by 5% or more before and after pulverization. (6-3') The value N(III) obtained by the above formula (III) increases by 5% or more before and after pulverization. [Effect of invention]

關於本發明之包含不溶性食物纖維之微粒子複合體之組合物，源自不溶性食物纖維之澀味等味覺改善等特性優異。The composition of the microparticle composite containing insoluble dietary fiber of the present invention has excellent taste improvement properties such as astringency derived from insoluble dietary fiber.

以下，記載本發明之實施態樣之例，但本發明並不限定於該等態樣，可於不脫離其主旨之限度內加以任意之改變而實施。The following describes examples of implementation aspects of the present invention, but the present invention is not limited to these aspects, and can be implemented by arbitrarily changing the limits without departing from the gist thereof.

[含有不溶性食物纖維之組合物] 本發明之一態樣係關於一種含有包含不溶性食物纖維之微粒子複合體之組合物(以下酌情稱為「本發明之組合物」)。[Composition containing insoluble dietary fiber] An aspect of the present invention relates to a composition containing a microparticle complex containing insoluble dietary fiber (hereinafter referred to as "the composition of the present invention" as appropriate).

[不溶性食物纖維] 本發明之組合物含有不溶性食物纖維。於本發明中，所謂「食物纖維」，意指利用人類之消化酶無法消化之食品中之難消化性成分之總體。又，於本發明中，所謂「不溶性食物纖維」，係指食物纖維之中水不溶性者。作為不溶性食物纖維之例，並無限制，可列舉木質素、纖維素、半纖維素、幾丁質、幾丁聚糖等。但是，不溶性食物纖維之中，木質素尤其是酸可溶性木質素由於攝食性明顯較差，故而藉由本案發明之應用可更明顯地獲得攝食性改善效果。就此種觀點而言，作為不溶性食物纖維，較佳為木質素，尤其是酸可溶性木質素。[Insoluble dietary fiber] The composition of the present invention contains insoluble dietary fiber. In the present invention, the so-called "food fiber" means the total amount of indigestible ingredients in food that cannot be digested by human digestive enzymes. In addition, in the present invention, the "insoluble dietary fiber" refers to a person insoluble in water among dietary fibers. Examples of the insoluble dietary fiber are not limited, and examples thereof include lignin, cellulose, hemicellulose, chitin, and chitosan. However, among the insoluble dietary fibers, lignin, especially acid-soluble lignin, is significantly inferior in feedability, so the application of the present invention can achieve a more pronounced improvement in feedability. From this point of view, the insoluble dietary fiber is preferably lignin, especially acid-soluble lignin.

本發明之組合物以一定以上之含有率含有不溶性食物纖維。具體而言，本發明之組合物中之不溶性食物纖維之含有率之下限通常為0.1質量%以上。尤其較佳為0.2質量%以上、進而0.3質量%以上、進而0.4質量%以上、進而0.5質量%以上、尤其0.7質量%以上、或1質量%以上、或1.5質量%以上、或2質量%以上、特別是3質量%以上。其原因在於藉由將不溶性食物纖維之含有率設為上述下限值以上，組合物之攝食性明顯地改善，故而較佳。另一方面，本發明之組合物中之不溶性食物纖維之含有率之上限並無限制，就工業上之生產性之觀點而言，通常較佳為20質量%以下、尤其15質量%、進而10質量%以下。The composition of the present invention contains insoluble dietary fiber at a certain content rate or more. Specifically, the lower limit of the content of insoluble dietary fiber in the composition of the present invention is usually 0.1% by mass or more. Especially preferably, it is 0.2 mass% or more, further 0.3 mass% or more, further 0.4 mass% or more, further 0.5 mass% or more, especially 0.7 mass% or more, or 1 mass% or more, or 1.5 mass% or more, or 2 mass% or more , Especially more than 3% by mass. The reason for this is that by setting the content rate of the insoluble dietary fiber to the above lower limit or more, the ingestibility of the composition is significantly improved, which is preferable. On the other hand, the upper limit of the content rate of the insoluble dietary fiber in the composition of the present invention is not limited, and from the viewpoint of industrial productivity, it is generally preferably 20% by mass or less, especially 15% by mass, and further 10 Mass% or less.

本發明之組合物中之不溶性食物纖維之組成並無限制。但是，根據上述原因，於不溶性食物纖維整體中所占之木質素(尤其是酸可溶性木質素)之比率為固定值以上之情形時，藉由本案發明之應用可更明顯地獲得攝食性改善效果。具體而言，不溶性食物纖維整體中所占之木質素(尤其是酸可溶性木質素)之乾燥質量比率通常較佳為5%以上、尤其10%以上、進而30%以上。The composition of the insoluble dietary fiber in the composition of the present invention is not limited. However, according to the above reasons, when the ratio of lignin (especially acid-soluble lignin) in the entire insoluble dietary fiber is above a fixed value, the application of the present invention can more obviously obtain the feedability improvement effect . Specifically, the dry mass ratio of lignin (particularly acid-soluble lignin) in the entire insoluble dietary fiber is usually preferably 5% or more, especially 10% or more, and further 30% or more.

不溶性食物纖維之來源並無限制，可為源自含有不溶性食物纖維之各種天然材料者，亦可為合成而成者。於前者之情形時，可將各種材料中所含有之不溶性食物纖維進行單離、精製而使用，亦可直接使用該含有不溶性食物纖維之材料。於後者之情形時，作為含有不溶性食物纖維之材料，較佳為食材。關於含有不溶性食物纖維之食材，將於後文進行敍述。The source of insoluble dietary fiber is not limited, and it may be derived from various natural materials containing insoluble dietary fiber, or may be synthesized. In the former case, the insoluble dietary fiber contained in various materials can be isolated and refined, and the material containing insoluble dietary fiber can also be used directly. In the latter case, the material containing insoluble dietary fiber is preferably a food material. The ingredients containing insoluble dietary fiber will be described later.

再者，作為食物纖維及不溶性食物纖維之定量法，可列舉酵素-重量法(Prosky Method)。In addition, as a quantitative method for dietary fiber and insoluble dietary fiber, an enzyme-weight method (Prosky Method) can be cited.

[含有不溶性食物纖維之食材] 如上所述，本發明之組合物所包含之不溶性食物纖維較佳為源自食材者。而且，本發明之組合物較佳為包含含有不溶性食物纖維之食材。含有不溶性食物纖維之食材之種類無限制，只要為適合於飲食之食材，則可使用任意食材。但是，較佳為含有一定比率以上之不溶性食物纖維。具體而言，不溶性食物纖維相對於食材之乾燥質量比率通常較佳為1質量%以上、尤其3質量%以上、進而5質量%以上、特別是10質量%以上。[Ingredients containing insoluble dietary fiber] As described above, the insoluble dietary fiber contained in the composition of the present invention is preferably derived from food ingredients. Furthermore, the composition of the present invention preferably contains food materials containing insoluble dietary fiber. The types of food ingredients containing insoluble food fiber are not limited, and any food ingredients can be used as long as they are food ingredients suitable for diet. However, it is preferable to contain insoluble food fiber at a certain ratio or more. Specifically, the dry mass ratio of the insoluble dietary fiber to the food material is usually preferably 1% by mass or more, particularly 3% by mass or more, and further 5% by mass or more, particularly 10% by mass or more.

作為該含有不溶性食物纖維之食材之例，並不限定於該等，可列舉植物性食材、微生物性食材、動物性食材等。尤其較佳為植物性食材。作為植物性食材，並不限定於該等，可列舉蔬菜類(包含芋類、蘑菇類)、果實類、香辛料類、藻類、穀物類、種實類、豆類等。該等食材可使用1種，亦可將2種以上以任意之組合而併用。又，該等食材可直接使用，亦可施加各種處理(例如乾燥、加熱、去苦味、去皮、去種實、催熟、鹽漬、果皮加工等)之後而使用。Examples of the food material containing insoluble dietary fiber are not limited to these, and may include vegetable food materials, microbial food materials, animal food materials, and the like. Particularly preferred are vegetable food ingredients. The plant-based food material is not limited to these, and may include vegetables (including taro and mushrooms), fruits, spices, algae, cereals, seeds, beans, and the like. One type of these food ingredients may be used, or two or more types may be used in combination in any combination. In addition, these food materials can be used directly, or they can be used after applying various treatments (such as drying, heating, bitterness removal, peeling, seed removal, ripening, salting, peel processing, etc.).

作為蔬菜類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：蘿蔔、胡蘿蔔、蕪菁甘藍、防風草、蕪菁、黑皮波羅門參、甘薯、木薯、雪蓮果、野芋、芋頭、魔芋、蒟蒻薯(蒟蒻薯(Polynesian或arrowroot))、蓮藕、馬鈴薯、紫番薯、菾菜(較佳為甜菜(甜菜根)：為了食用菾菜之根而改良之品種)、菊芋、慈姑、青蔥、大蒜、薤、百合、豬牙花、羽衣甘藍、薯蕷、山藥、薯蕷、洋蔥、蘆筍、獨活、甘藍、萵苣、菠菜、白菜、油菜、小松菜、青梗菜、韭蔥、大蔥、蔓菁、款冬、莙薘菜(不斷草，火焰菜)、壬生菜、蕃茄、茄子、南瓜、甜椒、黃瓜、蘘荷、花椰菜、青花菜、食用菊、苦瓜、秋葵、朝鮮薊、筍瓜、甜菜(Sugar beet)、虎堅果、生薑、紫蘇、山崳菜、甜辣椒、香料植物類(水田芥、芫荽、空心菜、芹菜、香艾菊、細香蔥、細葉香芹、鼠尾草、百里香、月桂、洋芹、芥菜(mustard)、蘘荷、艾草、羅勒、牛至、迷迭香、胡椒薄荷、香薄荷、檸檬草、蒔蘿、山崳菜葉、花椒葉、甜菊)、蕨菜、紫萁、葛、茶樹(茶)、竹筍、香菇、松茸、木耳、舞茸、多孔菌、平菇、杏鮑菇、冬菇、姬菇、蜜環菌、雙孢蘑菇、滑子蘑、乳牛肝菌、紅汁乳菇、多汁乳菇等。尤其較佳為胡蘿蔔、南瓜、蕃茄、甜辣椒、甘藍、菾菜(較佳為甜菜(甜菜根))、洋蔥、青花菜、蘆筍、紫番薯、甘薯等，尤佳為胡蘿蔔、南瓜、蕃茄、甜辣椒、菾菜(較佳為甜菜(甜菜根))、青花菜等。As vegetables, as long as they contain insoluble dietary fiber in their edible parts and/or non-edible parts, their types are arbitrary. As an example, it is not limited to these, and may include radish, carrot, brussel sprouts, parsnip, turnip, black skin salsify, sweet potato, cassava, snowdrop, wild taro, taro, konjac, konjac (Polynesian or arrowroot)), lotus root, potato, purple sweet potato, scallion (preferably beet (beetroot): a variety improved for eating the root of scallion), Jerusalem artichoke, Cigu, shallot, garlic, scallion, lily, Hogweed, collard greens, yam, yam, yam, onion, asparagus, duohuo, cabbage, lettuce, spinach, cabbage, rapeseed, small pine cabbage, green stalk, leek, green onion, cranberry, coltsfoot, amaryllis (constant Grass, flame vegetable), non-lettuce, tomato, eggplant, pumpkin, bell pepper, cucumber, lotus, cauliflower, broccoli, edible chrysanthemum, bitter melon, okra, artichoke, winter squash, sugar beet, tiger nut , Ginger, perilla, mountain vegetables, sweet peppers, spice plants (watercress, coriander, convolvulus, celery, tansy, chives, celery, sage, sage, thyme, laurel, parsley, mustard (mustard ), Potentilla, Wormwood, Basil, Oregano, Rosemary, Peppermint, Peppermint, Lemongrass, Dill, Mountain Leaf, Zanthoxylum Leaf, Stevia), Bracken, Osmunda, Pueraria, Tea Tree ( (Tea), bamboo shoots, shiitake mushrooms, pine mushrooms, agaric, Maitake mushrooms, polypores, oyster mushrooms, pleurotus eryngii, winter mushrooms, oyster mushrooms, armillaria, Agaricus bisporus, slider mushrooms, boletus edulis, red mushroom, Juicy Lactarius, etc. Especially preferred are carrots, squash, tomatoes, sweet peppers, cabbage, cabbage (preferably beets (beetroot)), onions, broccoli, asparagus, purple sweet potatoes, sweet potatoes, etc., particularly preferred are carrots, pumpkin, tomatoes, Sweet peppers, cauliflower (preferably beet (beetroot)), broccoli, etc.

作為果實類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：榠樝、鴨梨(白梨、鴨嘴梨)、梨、榅桲、西洋榠樝、加拿大唐棣、博爾維萊梨(Shipova)、蘋果、檳櫻桃(黑櫻桃(black cherry)、黑櫻桃(dark cherry))、杏實(杏、杏子、apricot)、梅子(梅)、櫻桃(櫻桃(Cherries)、甜櫻桃)、歐洲酸櫻桃、黑刺李、李子(李、酸桃)、桃子、通草(木通)、映日果(無花果)、柿子、黑醋栗(黑茶藨子)、懸鉤子(木苺)、奇異果(獼猴桃)、頹子(盧都子、胡頹子、茱萸)、桑之果實(mulberry、桑葚)、蔓越橘(蔓越莓)、越橘(苔桃、岩桃、濱梨、御釜蘋果)、石榴(柘榴(Pomegranates)、石榴)、獼猴梨(猿梨、軟棗獼猴桃、軟棗子)、沙棘(沙棘(Sea buckthorn)、沙棘、沙棘(seaberry))、茶藨子(醋栗(Ribes sinanense)、茶藨子)、棗子(棗)、西洋梅(庭梅、小梅、郁李)、藍靛果忍冬(藍靛果忍冬(Lonicera caerulea))、山桑、紅醋栗(紅醋栗(Ribes Rubrum)、紅茶藨子)、葡萄(葡萄(grape))、黑莓、藍莓、番木瓜(木瓜、石瓜、蓬生果)、黑五味子、覆盆子、山櫻桃、柑橘、金橘、枸橘、橄欖、枇杷(枇杷(loquat))、樹梅(山桃、楊梅)、羅漢果、熱帶水果類(芒果、鳳果、萬壽果、冷子番荔枝、釋迦鳳梨、香蕉、榴蓮、楊桃、番石榴、鳳梨、西印度櫻桃、百香果、火龍果、荔枝、蛋黃果等熱帶果實)、草莓、蘋果、西瓜、甜瓜、萼梨、神秘果、橙子、檸檬、洋李、香橙、酢橘、葡萄柚、酸橙、臺灣香檬等。尤其較佳為萼梨、蘋果等。As fruits, as long as they contain insoluble dietary fiber in their edible parts and/or non-edible parts, their types are arbitrary. As an example, it is not limited to these, but may include: quince, duck pear (white pear, duck-bill pear), pear, quince, quince, quince, candelilla debonis, Shibova pear, apple, Penang cherry (black cherry, dark cherry), apricot (apricot, apricot, apricot), plum (plum), cherry (cherry (cherry), sweet cherry), sour cherry, black thorn Plum, plum (plum, sour peach), peach, Tongcao (Mutong), Yingrigo (fig), persimmon, black currant (blackcurrant), raspberry (raspberry), kiwi (kiwi), decadent Seeds (Luduzi, Elaeagnus angustifolia, Cornus officinalis), mulberry fruit (mulberry, mulberry), cranberry (cranberry), lingonberry (moss peach, rock peach, hamberry, pomegranate apple), pomegranate (Zui Du ( Pomegranates), pomegranate), kiwi pear (ape pear, soft date kiwi, soft date), sea buckthorn (sea buckthorn, sea buckthorn, sea buckthorn), tea ribs (Ribes sinanense), tea ribs ), dates (Jujube), western plum (Tingmei, Xiaomei, Yuli), Lonicera caerulea (Lonicera caerulea), mountain mulberry, red currant (Ribes Rubrum, black tea rib) , Grapes (grape), blackberries, blueberries, papayas (papaya, stone gourd, pine nuts), schisandra, raspberries, pecans, citrus, kumquat, tangerine, olive, loquat (loquat) ), tree plum (pecan, bayberry), momordica grosvenori, tropical fruits (mango, anemone, marigold, cold apple, chervil, pineapple, banana, durian, carambola, guava, pineapple, west Indian cherry, passion fruit , Dragon fruit, lychee, egg yolk and other tropical fruits), strawberry, apple, watermelon, melon, calyx pear, mysterious fruit, orange, lemon, plum, orange, orange, grapefruit, lime, Taiwan lemon, etc. . Especially preferred are calyx pears and apples.

作為藻類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉海帶類、裙帶菜類、海苔類、滸苔類、石花菜類等大型藻類、或綠藻類、紅藻類、藍藻類、渦鞭毛藻類、裸藻類等微細藻類。作為具體例，可列舉：石蓴、滸苔(青海苔)、孔石蓴、海葡萄(長莖葡萄蕨藻)、長管剛毛藻、長莖葡萄蕨藻、亞筒狀松藻、小球松藻、日本刺盾藻(海百合)、礁膜、扁滸苔、厚葉蕨藻、腸滸苔、銅藻、雙叉網地藻、二輪愛氏藻、擬昆布、鐵釘菜、肋果冠藻、葉狀鐵釘菜、岩鬚、鼠尾藻、樹狀團扇藻、任氏馬尾藻、岡村枝管藻、貝殼甜海苔、網胰藻、腔昆布(二輪愛氏藻)、萱藻、草茜(銅藻、銀葉藻、微勞馬尾藻、竹茜菜)、厚網藻、石棉藻、波狀網翼藻、幅葉藻、匍匐昆布、菜海苔(萱藻)、黏膜藻、大托馬尾藻、鵝腸菜、羊棲菜、闊葉裙帶菜、囊藻、麵條藻、無肋馬尾藻、海帶(特別是真海帶、利尻海帶)、金魚藻、麥槁海苔(萱藻)、柱狀馬鞭藻、海蘊(水雲)、粗枝軟骨藻、裙帶菜、甘紫菜、異色角叉菜、暗紫紅毛菜、環狀叉節藻、楔形角叉菜(黑葉銀杏藻)、大石花菜、龍鬚菜、扇形叉枝藻、雞毛菜、叉枝蜈蚣藻、扁江蘺、叉枝海索麵、日本束果藻、黑葉銀杏藻(楔形角叉菜)、複瓦蜈蚣藻、脆江蘺、橢圓蜈蚣藻、角叉菜、繩江蘺、帶形蜈蚣藻、雞冠菜、縐盾果藻、海蘿(Gloiopeltis furcata)、海苔(紫菜、條斑紫菜)、小海蘿、近榮擬伊藻、鐮狀二叉藻、扁平石花菜、舌狀蜈蚣藻、小珊瑚藻、海蘿、鏈狀節莢藻、石花菜、圓葉紫菜、岡村凹頂藻、眼蟲(裸藻)、綠藻、粗壯紅翎菜、亞洲蜈蚣藻、粗石花菜、海頭紅、天草(石花菜)等。其中，尤佳為海帶類、海苔類、滸苔類等。再者，該等藻類之中，綠藻類等一部分微細藻類由於具有非常強之細胞壁，故而存在難以形成下文所述之不溶性食物纖維微粒子複合體之情況。因此，較佳為對微細藻類進行將細胞壁破壞之預處理之後進行利用、或使用除微細藻類以外之藻類。As the algae, as long as it contains insoluble dietary fiber in its edible part and/or non-edible part, its type is arbitrary. As an example, it is not limited to these, and may include large algae such as kelp, wakame, nori, marguerite, and agaren, or green algae, red algae, cyanobacteria, vortex flagella, euglena, etc. Fine algae. Specific examples include: Ulva, Marsh Moss (green sea moss), Ulva persicae, sea grapes (Grass long-stem fern), Chaetoceros longiflorum, fern long-stem fern, pine subtubular, pinus sylvestris Algae, Echinococcus japonicus (sea lily), reef film, Marguerite sibiricum, Pachyphyllum sp., Intestinal moss, copper algae, Dictyostelium bifidus, A. sphaeroides, pseudo-kelp, iron nail dish, rib fruit Crown algae, leaf clover, rock whisker, sage algae, fan-like algae, Sargassum reinhardtii, O. murakiensis, sweet seaweed shell, pancreas reticulata, kelp (two rounds of A. algae), Hemerophyta , Grass alder (copper algae, silver leaf algae, Sargassum microrhizoides, bamboo algae), thick net algae, asbestos algae, pterygium reticulata, leaf leaf algae, creeping kombu, vegetable seaweed (helix algae), mucosa , Sargassum, Chickweed, Hijiki, Wakame, Seaweed, Noodles, Sargassum, Ribbed Sargassum, Kelp (especially True Kelp, Rishiri Kelp), Ceratophyllum spp ), Verticillium columnar, Hai Yun (Shui Yun), Chondroitula crassipes, Wakame, Porphyra haitanensis, Carrageena heterophylla, Porphyridium purpureum, Pseudomonas circulata, Carrageena platyphylla (Ginkgo biloba) , Dashi cauliflower, Eryngium sibiricum, Ascophyllum fusiformis, Phalaenopsis, Centipede centipede, Gracilaria obtusifolia, Forked noodles, Japanese fruit fruit algae, Ginkgo biloba (Wedge-shaped carrageenan), Centipede centipede Algae, Gracilaria tenuifolia, Centipede obliquus, Carrageenan, Gracilaria tenuifolia, Centipede arborescens, Celosia cristata, Crepe spp., Gloiopeltis furcata, Seaweed (seaweed, seaweed), small seaweed, Pseudospirulina spp., Fusarium fusiformis, Caulis platyphylla, Centipede centipede, Coral algae, seaweed, Podophyllum spiculatum, Cauliflower, Porphyra sphaeroides, O. muramura, Euglena (nude Algae), green algae, sturdy red Lingcai, Asian centipede algae, coarse stone cauliflower, Haitouhong, Amakusa (stone cauliflower), etc. Among them, particularly preferred are kelp, seaweed, and marsh. In addition, among these algae, some fine algae such as green algae have very strong cell walls, so it may be difficult to form an insoluble dietary fiber microparticle complex described below. Therefore, it is preferable to use microalgae after pretreatment to destroy the cell wall, or use algae other than microalgae.

作為種實類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：杏仁、腰果、美洲山核桃(pecan)、澳洲胡桃、阿月渾子、榛果、椰仁、松子、葵花籽、南瓜籽、西瓜籽、米椎、胡桃、板栗、銀杏、芝麻、巴西堅果等。尤其較佳為杏仁、腰果、澳洲胡桃、阿月渾子、榛果、椰仁等。As a species, as long as it contains insoluble dietary fiber in its edible part and/or non-edible part, its type is arbitrary. As an example, it is not limited to these, but may include: almonds, cashews, pecans, pecans, pistachios, hazelnuts, coconut, pine nuts, sunflower seeds, pumpkin seeds, watermelon seeds, rice vertebrae , Walnut, chestnut, ginkgo, sesame, Brazil nuts, etc. Particularly preferred are almonds, cashews, Australian walnuts, pistachios, hazelnuts, coconut kernels and the like.

作為豆類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：菜豆(Phaseolus vulgaris)(扁豆)、四季豆(kidney bean)、紅菜豆、白菜豆、黑豆、斑豆、虎豆、萊豆(lima bean)、多花菜豆、豌豆(特別是未熟之種子即青豌豆)、木豆、綠豆、豇豆、紅豆、蠶豆、大豆(特別是毛豆)、鷹嘴豆、兵豆、小扁豆、金麥豌豆、花生、羽扇豆、小黧豆、角豆(刺槐豆)、臭豆、球花豆、咖啡豆、可可豆、墨西哥跳豆等。尤其較佳為豌豆(特別是未熟之種子即青豌豆)、大豆(特別是毛豆)等。再者，亦可使用可可豆之加工品即可可漿，但由於外皮及胚芽於製造步驟中被去除，並且於製造步驟中進行了醱酵，故而難以感覺到原本之風味。因此，於使用可可豆之情形時，較佳為使用除可可漿以外之形態者。As beans, as long as they contain insoluble dietary fiber in their edible parts and/or non-edible parts, their types are arbitrary. As an example, it is not limited to these, but may include: Phaseolus vulgaris (lentil), kidney bean, kidney bean, cabbage bean, black bean, pinto bean, tiger bean, lima bean, Beans, peas (especially green peas, unripe seeds), peas, mung beans, cowpea, red beans, fava beans, soybeans (especially edamame), chickpeas, lentils, lentils, golden wheat peas, peanuts, lupins Beans, Mucuna, carob (locust bean), stinky beans, ball beans, coffee beans, cocoa beans, Mexican jump beans and so on. Particularly preferred are peas (especially green peas which are immature seeds), soybeans (especially edamame), and the like. Furthermore, a processed product of cacao beans, that is, cacao paste, can also be used. However, since the outer skin and germ are removed in the manufacturing step and the fermentation is performed in the manufacturing step, it is difficult to feel the original flavor. Therefore, when using cocoa beans, it is preferable to use a form other than cocoa pulp.

作為穀物類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：玉米(特別是較佳為甜玉米)、稻米、小麥、大麥、高粱、燕麥、黑小麥、黑麥、蕎麥、福尼奧米(Fonio)、鵝腳藜、稗子、穀子、黍子、巨人玉米(giant corn)、甘蔗、莧等。尤其較佳為玉米(特別是較佳為甜玉米)、巨人玉米等。As cereals, as long as they contain insoluble dietary fiber in their edible parts and/or non-edible parts, their types are arbitrary. By way of example, it is not limited to these, and examples include corn (particularly preferably sweet corn), rice, wheat, barley, sorghum, oats, triticale, rye, buckwheat, Fonio, Anise, barnyard grass, millet, millet, giant corn, sugar cane, amaranth, etc. Particularly preferred are corn (particularly preferably sweet corn), giant corn and the like.

作為香辛料類，只要為於其可食部及/或非可食部含有不溶性食物纖維者，則其種類為任意。作為例子，並不限定於該等，可列舉：白胡椒、紅胡椒、辣椒、辣根(歐洲山崳菜)、芥末、罌粟籽、肉豆蔻、錫蘭肉桂、小豆蔻、小茴香、芭樂、眾香子、丁香、花椒、橘皮、茴香、甘草、希臘草、蒔蘿籽、花椒、長辣椒、橄欖果)等。其中，特佳為白胡椒、紅胡椒、辣椒等。As the spices, as long as they contain insoluble dietary fiber in their edible parts and/or non-edible parts, their types are arbitrary. As an example, it is not limited to these, and may include white pepper, red pepper, chili pepper, horseradish (European mountain vegetable), mustard, poppy seed, nutmeg, Ceylon cinnamon, cardamom, cumin, guava, Zhongxiangzi, clove, pepper, orange peel, fennel, licorice, greek grass, dill seeds, pepper, long pepper, olive fruit) etc. Among them, the best is white pepper, red pepper, chili, etc.

作為含有不溶性食物纖維之食材，可適當選擇使用包含以上列舉之各種之例子之任意食材，特別是較佳為考慮到以下特性進行選擇。As the food material containing insoluble dietary fiber, any food material including the various examples listed above can be appropriately selected and used, and it is particularly preferable to select it in consideration of the following characteristics.

作為含有不溶性食物纖維之食材，就組合物中之下文所述之微粒子複合體之形成性等之觀點而言，較佳為使用可利用之碳水化合物為特定值以上之食材。具體而言，含有不溶性食物纖維之食材中之可利用之碳水化合物通常較佳為2%以上、尤其3%以上、進而5%以上、尤其7%以上、特別是10%以上。另一方面，亦可使用單糖當量較少之芝麻(可利用之碳水化合物約1質量%)等食材，就組合物中之下文所述之微粒子複合體之形成性等觀點而言，較佳為可利用之碳水化合物為上述下限值以上之食材。又，於如下文所述般使用乾燥食材作為含有不溶性食物纖維之食材之情形時，較佳為乾燥後之可利用之碳水化合物為上述下限值以上。再者，食材中之可利用之碳水化合物量意指依據日本食品標準成分表中記載之方法所測得之碳水化合物中直接分析之成分(澱粉、葡萄糖、果糖、蔗、麥芽糖、乳糖、半乳糖、海藻糖)之合計值，作為其單位，可使用「%(單糖當量g/100 g)」。As the food material containing insoluble dietary fiber, it is preferable to use food materials having a usable carbohydrate of a specific value or more from the viewpoint of the formation of the microparticle complex described below in the composition. Specifically, the available carbohydrates in the food material containing insoluble dietary fiber are usually preferably 2% or more, especially 3% or more, and further 5% or more, especially 7% or more, especially 10% or more. On the other hand, food ingredients such as sesame (approximately 1% by mass of available carbohydrates) with a small monosaccharide equivalent can also be used, and it is preferable from the viewpoint of the formation of the microparticle complex described below in the composition The available carbohydrates are food ingredients above the lower limit. In addition, when a dry food material is used as a food material containing insoluble dietary fiber as described below, it is preferable that the available carbohydrates after drying are at least the above lower limit. Furthermore, the amount of available carbohydrates in food means the components (starch, glucose, fructose, cane, maltose, lactose, galactose) directly analyzed in the carbohydrates measured according to the method described in the Japanese Food Standard Ingredient Table , Trehalose), as the unit, "% (monosaccharide equivalent g/100 g)" can be used.

含有不溶性食物纖維之食材之水分活性並無特別限制，就組合物中之下文所述之微粒子複合體之形成性等觀點而言，較佳為水分活性為特定值以下。具體而言，含有不溶性食物纖維之食材之水分活性通常較佳為0.95以下、尤其0.9以下、進而0.8以下、尤其是0.65以下。再者，由於普通之果實或蔬菜之水分活性大於上述上限值之情況較多，故而於使用此種食材作為含有不溶性食物纖維之食材時，較佳為如下文所述般預先進行乾燥處理之後而使用。另一方面，含有不溶性食物纖維之食材之水分活性之下限並無特別限制，就保管管理之容易性之觀點而言，通常較佳為0.10以上、尤其0.20以上、進而0.30以上、尤其是0.40以上。再者，食材之水分活性可使用普通之水分活性測定裝置按照慣例進行測定。The water activity of the food material containing insoluble dietary fiber is not particularly limited, and it is preferable that the water activity is a specific value or less from the viewpoint of the formation of the microparticle complex described below in the composition. Specifically, the water activity of the food material containing insoluble dietary fiber is usually preferably 0.95 or less, especially 0.9 or less, further 0.8 or less, especially 0.65 or less. In addition, since the water activity of common fruits or vegetables is often greater than the above upper limit, when using such food ingredients as food ingredients containing insoluble dietary fiber, it is preferable to perform a drying treatment in advance as described below And use. On the other hand, the lower limit of the water activity of the food material containing insoluble dietary fiber is not particularly limited, and from the viewpoint of ease of storage and management, it is usually preferably 0.10 or more, especially 0.20 or more, further 0.30 or more, especially 0.40 or more . Furthermore, the water activity of the food ingredients can be measured in accordance with the practice using a common water activity measuring device.

含有不溶性食物纖維之食材之形態並無特別限定，可使用生食材，亦可使用如上所述般進行過各種處理(例如乾燥、加熱、去苦味、去皮、去種實、催熟、鹽漬、果皮加工等)者。但是，就組合物中之下文所述之微粒子複合體之形成性等觀點而言，較佳為使用預先實施過乾燥處理之食材，即乾燥食材。作為食材之乾燥方法，一般而言，可使用食材之乾燥所使用之任意方法。作為例子，可列舉：太陽乾燥、陰乾、冷凍乾燥、空氣乾燥(例如熱風乾燥、流動層乾燥法、噴霧乾燥、轉筒乾燥、低溫乾燥等)、加壓乾燥、減壓乾燥、微波乾燥、油熱乾燥等。其中，就食材原本所具有之色調或風味之變化之程度較小、能夠控制食品以外之香味(焦臭等)之方面而言，較佳為藉由空氣乾燥(例如熱風乾燥、流動層乾燥法、噴霧乾燥、轉筒乾燥、低溫乾燥等)或冷凍乾燥之方法。The form of ingredients containing insoluble dietary fiber is not particularly limited. Raw ingredients can be used, and various treatments such as drying, heating, bitterness removal, peeling, seed removal, ripening, salting can be used as described above , Peel processing, etc.). However, from the viewpoint of the formability of the microparticle composite described below in the composition, it is preferable to use food materials that have been subjected to drying treatment in advance, that is, dried food materials. As a method for drying food ingredients, generally, any method used for drying food ingredients can be used. Examples include: sun drying, shade drying, freeze drying, air drying (eg hot air drying, fluidized bed drying, spray drying, drum drying, low temperature drying, etc.), pressure drying, reduced pressure drying, microwave drying, oil Heat drying, etc. Among them, in view of the fact that the degree of change in hue or flavor originally possessed by the food material is small, and the flavor (burnt smell, etc.) other than the food can be controlled, it is preferably by air drying (for example, hot air drying, fluidized bed drying method) , Spray drying, drum drying, low temperature drying, etc.) or freeze drying methods.

於在本發明之組合物中使用含有不溶性食物纖維之食材之情形時，其使用比率並無限制，可視食材之種類或不溶性食物纖維之含有率使用任意比率。但是，若為含有一定比率以上之含有不溶性食物纖維之食材之組合物，則藉由本發明之應用而得之效果亦變得更明顯，因而較佳。具體而言，含有不溶性食物纖維之食材之乾燥質量換算之合計質量相對於組合物中之不溶性成分(對組合物不溶之成分)之乾燥質量換算之合計質量的比率通常較佳為30質量%以上、尤其50質量%以上、進而70質量%以上、尤其是90質量%以上、特別是100質量%。再者，於組合物為食品之情形時，其中所包含之不溶性成分均源自食材，可藉由將該等食材分類為含有不溶性食物纖維之食材及除此以外之(不含不溶性食物纖維)食材而算出上述比率。例如於某組合物為包含作為含有不溶性食物纖維之食材之含有源自胡蘿蔔乾燥物之不溶性食物纖維之微粒子20質量份、作為除此以外之(不含不溶性食物纖維)食材之乾燥金槍魚30質量份、及水50質量份的組合物之情形時，含有不溶性食物纖維之食材(胡蘿蔔：20質量份)相對於不溶性成分(乾燥胡蘿蔔＋乾燥金槍魚：50質量份)所占之比率成為40質量%。In the case of using an insoluble food fiber-containing food material in the composition of the present invention, the use ratio is not limited, and an arbitrary ratio may be used depending on the type of food material or the content rate of the insoluble food fiber. However, if it is a composition containing more than a certain ratio of food materials containing insoluble dietary fiber, the effects obtained by the application of the present invention will become more pronounced and therefore preferred. Specifically, the ratio of the total mass of the dry mass of the food material containing insoluble dietary fiber to the total mass of the dry mass of the insoluble component (component insoluble in the composition) in the composition is usually preferably 30% by mass or more , Especially 50% by mass or more, and further 70% by mass or more, especially 90% by mass or more, especially 100% by mass. In addition, when the composition is a food, the insoluble components contained therein are derived from food materials, which can be classified into food materials containing insoluble food fiber and other (excluding insoluble food fiber) Ingredients and calculate the above ratio. For example, if a composition contains 20 parts by mass of fine particles containing insoluble dietary fiber derived from dried carrots as food ingredients containing insoluble dietary fiber, and 30 parts by mass of dried tuna as other (excluding insoluble dietary fiber) food ingredients In the case of a composition with 50 parts by mass of water, the ratio of the insoluble food fiber-containing food material (carrot: 20 parts by mass) to the insoluble component (dried carrot + dried tuna: 50 parts by mass) becomes 40% by mass.

[其他食材] 本發明之組合物除包含上述含有不溶性食物纖維之食材以外，亦可包含任意之不含不溶性食物纖維之1種或2種以上之食材。作為該食材之例子，可列舉植物性食材、微生物性食品、動物性食材等。[Other ingredients] The composition of the present invention may contain, in addition to the above-mentioned food materials containing insoluble dietary fiber, any one or more food materials containing no insoluble dietary fiber. Examples of such food materials include vegetable food materials, microbial foods, animal food materials, and the like.

[食材之非可食部及可食部] 於本發明之組合物所使用之食材即含有不溶性食物纖維之食材及/或其他(不含不溶性食物纖維)食材一同含有可食部及非可食部之情形時，可僅使用其可食部，亦可僅使用非可食部，亦可將可食部與非可食部一起使用。於本發明中，食材之所謂「非可食部」，表示食材之通常不適合於飲食之部分、或通常之飲食習慣中被廢棄之部分，所謂「可食部」，表示自食材整體去除廢棄部位(非可食部)而得之部分。特別是於含有不溶性食物纖維之食材之情形時，含有不溶性食物纖維之部分其攝食性或與其他食品之調配性較差，先前不用於食用而被廢棄之情況較多，本發明中可良好地使用此種含有不溶性食物纖維之非可食部。於本發明中，較佳為於組合物中以濕重量計含有非可食部0.1質量%以上，進而較佳為含有0.5質量%以上，進而較佳為含有0.8質量%以上，進而較佳為含有1.0質量%以上，進而較佳為含有2.0質量%以上，最佳為含有3.0質量%以上。又，上述質量比率之上限通常較佳為98質量%以下、尤其91質量%以下、進而85質量%以下、尤其是80質量%以下、特別是55質量%以下。[Non-edible and edible parts of ingredients] When the food materials used in the composition of the present invention are food materials containing insoluble dietary fiber and/or other (excluding insoluble food fiber) food materials containing both edible parts and non-edible parts, only the edible parts can be used It is also possible to use only non-edible parts or to use edible parts together with non-edible parts. In the present invention, the so-called "non-edible part" of food means a part of the food that is generally not suitable for eating or discarded in the usual eating habits. The so-called "edible part" means that the waste part is removed from the whole food (The non-edible part). Especially in the case of food ingredients containing insoluble dietary fiber, the portion containing insoluble dietary fiber has poor ingestibility or blendability with other foods, and is often discarded before being used for consumption, and can be used well in the present invention This non-edible part contains insoluble dietary fiber. In the present invention, the composition preferably contains the non-edible part in an amount of 0.1% by mass or more by wet weight, more preferably 0.5% by mass or more, further preferably 0.8% by mass or more, and still more preferably The content is 1.0% by mass or more, more preferably 2.0% by mass or more, and most preferably 3.0% by mass or more. In addition, the upper limit of the above-mentioned mass ratio is usually preferably 98% by mass or less, especially 91% by mass or less, and further 85% by mass or less, especially 80% by mass or less, especially 55% by mass or less.

本發明之組合物中所使用之含有不溶性食物纖維之食材之可食部及/或非可食部分別可為源自單一種類之含有不溶性食物纖維之食材者，亦可為源自複數個種類之含有不溶性食物纖維之食材者之任意組合。進而，於一同含有可食部及非可食部之情形時，藉由使「非可食部/(可食部＋非可食部)」之比率為0.2%以上，可食部之味質提昇，故而較佳，進而較佳為0.5%以上，進而較佳為0.8%以上，進而較佳為1.0%以上，進而較佳為2.0%以上，最佳為3.0%以上。又，上述比率之上限通常較佳為100%以下、尤其90%以下、進而80%以下、尤其是70%以下、特別是60%以下。又，於本發明之組合物一同包含含有不溶性食物纖維之食材之可食部及非可食部之情形時，該等可食部及非可食部亦可分別為源自不同種類之含有不溶性食物纖維之食材者，但較佳為包含源自同一種類之含有不溶性食物纖維之食材之可食部及非可食部。即，藉由使用源自同一種類之含有不溶性食物纖維之食材之可食部之一部分或全部、及非可食部之一部分或全部，能夠不浪費地攝取該含有不溶性食物纖維之食材之營養。特別是本發明之組合物如下文所述般可改善起因於不溶性食物纖維之澀味，因而能夠不浪費且容易地攝取大量包含此種不溶性食物纖維之食材之非可食部。The edible portion and/or non-edible portion of the food material containing insoluble food fiber used in the composition of the present invention may be derived from a single kind of food material containing insoluble food fiber, or may be derived from a plurality of types Any combination of ingredients containing insoluble dietary fiber. Furthermore, when the edible part and the non-edible part are included together, by setting the ratio of "non-edible part/(edible part + non-edible part)" to 0.2% or more, the taste quality of the edible part The increase is therefore preferable, and more preferably 0.5% or more, still more preferably 0.8% or more, still more preferably 1.0% or more, still more preferably 2.0% or more, and most preferably 3.0% or more. In addition, the upper limit of the above ratio is usually preferably 100% or less, especially 90% or less, and further 80% or less, especially 70% or less, especially 60% or less. In addition, when the composition of the present invention includes edible parts and non-edible parts together with food materials containing insoluble dietary fiber, these edible parts and non-edible parts may be derived from different types of insoluble parts, respectively. Food ingredients of food fiber are preferably edible parts and non-edible parts containing food materials containing insoluble food fiber derived from the same kind. That is, by using a part or all of the edible part derived from the same kind of food material containing insoluble dietary fiber and a part or all of the non-edible part, the nutrition of the food material containing insoluble food fiber can be ingested without waste. In particular, the composition of the present invention can improve the astringency due to insoluble dietary fiber as described below, so that it is possible to easily ingest a large amount of non-edible parts of food materials containing such insoluble dietary fiber without waste.

作為含有不溶性食物纖維之食材之非可食部之例，可列舉上述各種含有不溶性食物纖維之食材之皮、種實、芯、渣滓等。其中，玉米(作為示例，為甜玉米等)、甜辣椒、南瓜、甜菜、青花菜、毛豆(枝豆)、蕃茄、大米、洋蔥、甘藍、蘋果、葡萄、甘蔗、柑橘類(作為示例，為溫州蜜柑、香橙等)等之皮、種實、芯、渣滓等由於豐富地殘存營養，故而可良好地用於本發明，但並不限定於該等。作為含有不溶性食物纖維之食材之非可食部之具體例，可列舉：玉米(作為示例，為甜玉米等)之苞片、雌蕊及穗軸(芯)、甜辣椒之種及蒂、南瓜之種或瓤、甜菜之皮、青花菜之莖葉、毛豆(枝豆)之豆莢(豆殼)、蕃茄之蒂、大米(稻穀)之稻殼、洋蔥之皮(保護葉)、底盤部及頭部、甘藍之芯、蘋果之芯、葡萄之果皮及種子、甘蔗之渣滓、柑橘類(作為示例，為溫州蜜柑、香橙等)之皮、種及絡等，但並不限定於該等。又，較佳為不含對人體產生影響之程度之對人體有害之成分。Examples of the non-edible part of the food material containing insoluble dietary fiber include the above-mentioned skins, seeds, cores, and residues of the food material containing insoluble dietary fiber. Among them, corn (as an example, sweet corn, etc.), sweet peppers, pumpkin, beets, broccoli, edamame (twig beans), tomatoes, rice, onions, cabbage, apples, grapes, sugar cane, citrus (as an example, Wenzhou tangerine , Orange, etc.), such as peel, seed, core, dregs, etc., are rich in nutrients and can be used in the present invention, but it is not limited to these. Specific examples of non-edible parts of food ingredients containing insoluble dietary fiber include bracts of corn (as an example, sweet corn, etc.), pistil and cob (core), seeds and stems of sweet peppers, and pumpkins. Seeds or flakes, beet skin, broccoli stems and leaves, edamame (twig beans) pods (bean hulls), tomato stems, rice (rice) rice hulls, onion skin (protection leaves), chassis and head , Cores of cabbage, cores of apples, peels and seeds of grapes, dregs of sugarcane, citruses (as examples, Wenzhou tangerines, oranges, etc.), but not limited to these. In addition, it is preferable not to contain ingredients harmful to the human body to the extent that they affect the human body.

於本發明之組合物除含有不溶性食物纖維之食材以外，亦含有其他(不含不溶性食物纖維)食材之情形時，亦與含有不溶性食物纖維之食材之情形，可將其可食部及/或非可食部任意地組合使用。In the case where the composition of the present invention contains other insoluble food fiber (excluding insoluble food fiber) food materials in addition to food materials containing insoluble food fiber, and in the case of food materials containing insoluble food fiber, the edible part and/or The non-edible parts are used in combination arbitrarily.

再者，關於本發明之組合物所使用之食材、即含有不溶性食物纖維之食材及/或其他(不含不溶性食物纖維)食材中之非可食部之部位或比率，只要為經手該食品或食品之加工品之業者，則當然能夠理解。作為一例，可參照日本食品標準成分表2015年版(七訂)中記載之「廢棄部位」及「廢棄率」，將該等視作非可食部之部位及比率。於以下表1中列舉含有不溶性食物纖維之食材之例、及該等食材於日本食品標準成分表2015年版(七訂)中記載之「廢棄部位」及「廢棄率」(即非可食部之部位及比率)。再者，根據食材中之非可食部之部位或比率，亦可理解可食部之部位或比率。In addition, the food ingredients used in the composition of the present invention, that is, food ingredients containing insoluble food fiber and/or other non-edible parts or ratios in food materials (excluding insoluble food fiber), as long as the food or Of course, the industry of processed food products can understand. As an example, you can refer to the "discarded parts" and "abandonment rate" described in the Japanese Food Standard Ingredient List 2015 edition (seven revisions), and treat these as parts and ratios of non-edible parts. Listed in Table 1 below are examples of food ingredients containing insoluble dietary fiber, and the "discarded parts" and "discard rate" (i.e. non-edible parts) as described in the Japanese Food Standard Ingredient List 2015 Edition (Seven Orders) Location and ratio). Furthermore, the position or ratio of the edible portion can also be understood based on the position or ratio of the non-edible portion in the food.

[表1]

[Table 1]

[油脂] 本發明之組合物亦可含有1種或2種以上之油脂。作為油脂之種類，可將各種脂肪酸(例如亞麻油酸、次亞麻油酸、油酸、棕櫚酸、硬脂酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、十五烷酸等)使用1種或以任意組合使用2種以上，較佳為使用食用油脂、或包含食用油脂之食材或以食用油脂為原料之食材等。[grease] The composition of the present invention may also contain one kind or two or more kinds of fats and oils. As the type of fat, various fatty acids (such as linoleic acid, hypolinolenic acid, oleic acid, palmitic acid, stearic acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, pentadecanoic acid, etc. ) Use one kind or two or more kinds in any combination, and it is preferable to use edible fats or food materials containing edible oils or fats or food materials using edible oils and fats as raw materials.

作為食用油脂之例，可列舉：芝麻油、菜種油、高油酸菜種油、大豆油、棕櫚油、棕櫚硬脂、棕櫚液油、棕櫚仁油、棕櫚分提油(PMF)、棉籽油、玉米油、葵花籽油、高油酸葵花籽油、紅花油、橄欖油、亞麻籽油、米糠油、山茶油、紫蘇油、風味油、椰子油、葡萄籽油、花生油、杏仁油、萼梨油、沙拉油、菜籽油、魚油、牛油、豬油、雞油、或MCT(Medium Chain Triglyceride，中鏈脂肪酸甘油三酯)、甘油二酯、氫化油、酯交換油、乳脂、酥油(ghee)、可可脂等。其中，芝麻油、橄欖油、菜種油、大豆油、乳脂、葵花籽油、米糠油、棕櫚液油等液體狀之食用油脂具有提高組合物之順滑性之效果，因而較佳。另一方面，就製造時之操作之觀點而言，較佳為使用除可可脂以外之油脂。再者，該等食用油脂可使用1種，亦可將2種以上以任意組合併用。作為食用油脂，藉由為不飽和脂肪酸比率(一元不飽和脂肪酸與多元不飽和脂肪酸之合計比率)多於飽和脂肪酸比率之食用油脂，可有效率地進行微細化處理，故而較佳，進而較佳為不飽和脂肪酸比率多於飽和脂肪酸比率之2倍量。Examples of edible oils and fats include sesame oil, rapeseed oil, high oleic rapeseed oil, soybean oil, palm oil, palm stearin, palm oil, palm kernel oil, palm fractionated oil (PMF), cottonseed oil, corn oil, Sunflower oil, high-oleic sunflower oil, safflower oil, olive oil, flaxseed oil, rice bran oil, camellia oil, perilla oil, flavor oil, coconut oil, grape seed oil, peanut oil, almond oil, calyx pear oil, salad Oil, rapeseed oil, fish oil, tallow, lard, chicken oil, or MCT (Medium Chain Triglyceride), diglyceride, hydrogenated oil, transesterified oil, milk fat, ghee, Cocoa butter, etc. Among them, liquid edible oils and fats such as sesame oil, olive oil, rapeseed oil, soybean oil, milk fat, sunflower oil, rice bran oil, and palm oil have the effect of improving the smoothness of the composition, and are therefore preferred. On the other hand, from the viewpoint of operation at the time of manufacture, it is preferable to use fats and oils other than cocoa butter. Furthermore, one kind of these edible fats and oils may be used, or two or more kinds may be used in combination in any combination. As edible fats and oils, the edible fats and oils having a ratio of unsaturated fatty acids (total ratio of monounsaturated fatty acids to polyunsaturated fatty acids) greater than the ratio of saturated fatty acids can be finely processed efficiently, so it is better, and more preferably The amount of unsaturated fatty acid is more than twice the amount of saturated fatty acid.

另一方面，作為以食用油脂為原料之食材之例，可列舉黃油、人造黃油、起酥油、鮮奶油、豆乳奶油(例如不二製油股份有限公司之「濃久里夢(KOKURIMU))」(註冊商標)等)等。常溫下液體狀之食材於方便性之方面較佳。又，於上述含有不溶性食物纖維之食材或其他食材之中亦可以此種目的而使用包含食用油脂之食材。該等食材可使用1種，亦可將2種以上以任意組合而併用。On the other hand, examples of food ingredients using edible oils and fats include butter, margarine, shortening, whipped cream, and soy milk cream (such as "KOKURIMU" by Fuji Oil Co., Ltd." (registered Trademarks) etc.). The liquid food at normal temperature is better in terms of convenience. In addition, food materials containing edible fats and oils can also be used for such purposes among the above-mentioned food materials containing insoluble dietary fiber or other food materials. One type of these food ingredients may be used, or two or more types may be used in combination in any combination.

但是，就提昇食材之親和性之觀點而言，不管含有不溶性食物纖維之食材或其他食材中包含油脂與否，均較佳為對食材另外添加經萃取精製處理之食用油脂。具體而言，較佳為本發明之組合物含有之總油脂分含量中通常10質量%以上、尤其30質量%以上源自進行過萃取精製處理之食用油脂。However, from the viewpoint of enhancing the compatibility of food ingredients, regardless of whether the food ingredients containing insoluble dietary fiber or other food ingredients contain fat or not, it is preferable to additionally add edible fats and oils that have been subjected to extraction and purification treatment to the food ingredients. Specifically, it is preferable that 10% by mass or more, especially 30% by mass or more of the total fat content contained in the composition of the present invention is derived from edible fats and oils subjected to extraction and purification treatment.

再者，就於組合物內良好地形成下文所述之微粒子複合體之觀點而言，本發明之組合物較佳為其總油脂分含量為固定值以下。再者，此處所謂組合物之總油脂分含量，意指源自包含組合物中所包含之所有食材之所有成分之油脂分之含量。具體而言，本發明之組合物之總油脂分含量之上限通常較佳為未達20質量%、尤其未達15.5質量%、進而未達10.5質量%。另一方面，本發明之組合物之總油脂分含量之下限並無限制，就於組合物內快速地形成下文所述之微粒子複合體之觀點而言，通常較佳為0.1質量%以上、進而0.2質量%以上、尤其0.3質量%以上。In addition, from the viewpoint of forming a fine particle complex described below in the composition, the composition of the present invention preferably has a total fat content of not more than a fixed value. In addition, the total fat content of a composition here means the content of the fat content derived from all the ingredients containing all the foodstuffs contained in a composition. Specifically, the upper limit of the total fat content of the composition of the present invention is usually preferably not more than 20% by mass, particularly not more than 15.5% by mass, and further less than 10.5% by mass. On the other hand, the lower limit of the total fat content of the composition of the present invention is not limited, and from the viewpoint of rapidly forming the microparticle complex described below in the composition, it is usually preferably 0.1% by mass or more, and 0.2 mass% or more, especially 0.3 mass% or more.

[調味料、食品添加物等] 本發明之組合物亦可包含任意1種或2種以上之調味料、食品添加物等。作為調味料、食品添加物等之例，可列舉：醬油、味噌、酒精類、糖類(例如葡萄糖、蔗糖、果糖、葡萄糖果糖液糖、果糖葡萄糖液糖等)、糖醇(例如木糖醇、赤藻糖醇、麥芽糖醇等)、人工甜味劑(例如蔗糖素、阿斯巴甜、糖精、乙醯磺胺酸鉀等)、礦物質(例如鈣、鉀、鈉、鐵、鋅、鎂等、及該等之鹽類等)、香料、pH值調整劑(例如氫氧化鈉、氫氧化鉀、乳酸、檸檬酸、酒石酸、蘋果酸及乙酸等)、環糊精、抗氧化劑(例如維生素E、維生素C、茶萃取物、生咖啡豆萃取物、綠原酸、香辛料萃取物、咖啡酸、迷迭香萃取物、維生素C棕櫚酸酯、芸香苷、檞皮酮、楊梅萃取物、芝麻萃取物等)等、乳化劑(作為例子，甘油脂肪酸酯、乙酸單甘油酯、乳酸單甘油酯、檸檬酸單甘油酯、二乙醯酒石酸單甘油酯、琥珀酸單甘油酯、聚甘油脂肪酸酯、聚甘油縮合蓖麻酸酯、皂樹皮萃取物、大豆皂苷、茶籽皂苷、蔗糖脂肪酸酯等)、著色料、增黏穩定劑等。[Seasonings, food additives, etc.] The composition of the present invention may also contain any one kind or two or more kinds of seasonings, food additives, and the like. Examples of seasonings, food additives, etc. include soy sauce, miso, alcohols, sugars (such as glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, etc.), sugar alcohols (such as xylitol, Erythritol, maltitol, etc.), artificial sweeteners (such as sucralose, aspartame, saccharin, acesulfame potassium, etc.), minerals (such as calcium, potassium, sodium, iron, zinc, magnesium, etc.) , And their salts, etc.), spices, pH adjusting agents (such as sodium hydroxide, potassium hydroxide, lactic acid, citric acid, tartaric acid, malic acid and acetic acid, etc.), cyclodextrin, antioxidants (such as vitamin E , Vitamin C, tea extract, green coffee bean extract, chlorogenic acid, spice extract, caffeic acid, rosemary extract, vitamin C palmitate, rutin, barberry, bayberry extract, sesame extract Etc.), emulsifiers (as examples, glycerin fatty acid esters, acetate monoglycerides, lactate monoglycerides, citric acid monoglycerides, diacetyl tartaric acid monoglycerides, succinic acid monoglycerides, polyglycerin fatty acids Ester, polyglycerol condensed ricinoleate, soap bark extract, soybean saponin, tea seed saponin, sucrose fatty acid ester, etc.), coloring materials, viscosity-increasing stabilizer, etc.

但是，由於近來之自然意識之增強，本發明之組合物較佳為不含所謂之乳化劑及/或著色料及/或增黏穩定劑(例如於食品添加物表示袖珍本(2011年版)之「用於表示之食品添加物物質名表」中作為「著色料」、「增黏穩定劑」、「乳化劑」而記載者)。其中，就製成容易感受到素材之味道之品質之觀點而言，本發明之組合物較佳為不含乳化劑。進而，本發明之組合物尤其較理想為不含食品添加物(例如將食品添加物表示袖珍本(2011年版)中之「用於表示之食品添加物物質名表」中記載之物質用於食品添加物用途者)。又，就容易感受到食品本身之甜度之觀點而言，較佳為宜不添加糖類(葡萄糖、蔗糖、果糖、葡萄糖果糖液糖、果糖葡萄糖液糖等)。進而，為了容易感受到素材之味道，本發明之組合物亦可為不含乙酸之態樣。However, due to the recent enhancement of natural consciousness, the composition of the present invention is preferably free of so-called emulsifiers and/or coloring materials and/or viscosity-increasing stabilizers (for example, in food supplements indicating pocket editions (2011 edition) " It is described as "coloring material", "viscosity stabilizer", "emulsifier" in the "Food Additive Substance Name Table". Among them, the composition of the present invention preferably contains no emulsifier from the viewpoint of making it easy to feel the quality of the taste of the material. Furthermore, the composition of the present invention is particularly preferably free of food additives (for example, the substances described in the "List of Substances for Food Additives for Representation" in the Food Additive Representation Pocket Edition (2011 Edition)) are used for food addition Users). In addition, from the viewpoint of easily feeling the sweetness of the food itself, it is preferable not to add sugar (glucose, sucrose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, etc.). Furthermore, in order to easily feel the taste of the material, the composition of the present invention may be free of acetic acid.

[水分] 於本發明之組合物中較佳為包含水分。組合物中之水分可為源自上述組合物之各種成分者，亦可進而以水之形式進行添加。於本發明中，組合物之水分含量意指源自組合物之各種成分之水分量與另外所添加之水分量之合計量。[Moisture] The composition of the present invention preferably contains moisture. The moisture in the composition may be derived from various components of the above composition, or may be further added in the form of water. In the present invention, the water content of the composition means the total amount of the water content derived from the various components of the composition and the water content added additionally.

具體而言，水分含量相對於組合物整體之質量比通常較佳為35質量%以上、尤其45質量%以上、進而50質量%以上、尤其是55質量%以上。藉由水分含量相對於組合物整體之質量比為上述下限值以上，微粒子複合體形狀之控制變得容易，因而較佳。另一方面，水分含量之質量比之上限並無限制，就工業上之生產性之觀點而言，通常設為98質量%以下、進而96質量%以下、尤其90質量%以下較方便。Specifically, the mass ratio of the water content to the entire composition is usually preferably 35% by mass or more, especially 45% by mass or more, and further 50% by mass or more, especially 55% by mass or more. When the mass ratio of the water content to the entire composition is at least the above lower limit value, it is easy to control the shape of the fine particle composite, which is preferable. On the other hand, the upper limit of the mass ratio of the moisture content is not limited, and from the viewpoint of industrial productivity, it is usually 98% by mass or less, further 96% by mass or less, especially 90% by mass or less, which is convenient.

又，關於本發明之組合物，就於組合物內較佳地形成下文所述之微粒子複合體之觀點而言，水分含量相對於其水分含量與總油脂分含量之合計之比率、即「水分含量/(水分含量＋總油脂分含量)」之值通常較佳為75%以上、進而80%以上、尤其85%以上。另一方面，上述「水分含量/(水分含量＋總油脂分含量)」之值之上限並無限制，就於組合物內快速地形成下文所述之微粒子複合體之觀點而言，通常較佳為100質量%以下。In addition, regarding the composition of the present invention, from the viewpoint of preferably forming the microparticle complex described below in the composition, the ratio of the moisture content to the total of the moisture content and the total fat content, that is, "moisture The value of "content/(moisture content + total fat content)" is usually preferably 75% or more, further 80% or more, especially 85% or more. On the other hand, the upper limit of the value of the above "moisture content/(moisture content + total fat content)" is not limited, and it is generally preferred from the viewpoint of rapidly forming the microparticle complex described below in the composition 100% by mass or less.

[微粒子及微粒子複合體] 於本發明之組合物中，不溶性食物纖維以微粒子之形態而存在。再者，上述微粒子可為僅由1種或2種以上之不溶性食物纖維而形成者，亦可為由1種或2種以上之不溶性食物纖維與1種或2種以上之其他成分而形成者。[Fine particles and fine particle complexes] In the composition of the present invention, insoluble dietary fiber exists in the form of fine particles. Furthermore, the above-mentioned fine particles may be formed by only one or more insoluble dietary fibers, or may be formed by one or more insoluble dietary fibers and one or more other components .

進而，於本發明之組合物中，複數個包含不溶性食物纖維之上述微粒子凝集而形成且藉由擾動可破碎之複合體。即，本發明之組合物含有包含不溶性食物纖維之微粒子之複合體。本發明之組合物藉由以該複合體之狀態含有不溶性食物纖維，可抑制組合物之水分分離，且可改善食感，容易攝取，與其他食品之調配性變得良好。再者，本發明中，只要無特別申明，作為使微粒子複合體破碎之來自外部之擾動之典型之例，假定為超音波處理。於本發明中，所謂「超音波處理」，只要無特別指定，表示以輸出40 W對測定樣品施加頻率40 kHz之超音波3分鐘之處理。Furthermore, in the composition of the present invention, a plurality of the above-mentioned fine particles containing insoluble dietary fiber are aggregated to form a complex that can be broken by disturbance. That is, the composition of the present invention contains a complex of fine particles containing insoluble dietary fiber. The composition of the present invention contains insoluble dietary fiber in the state of the complex, can suppress the moisture separation of the composition, can improve the eating sensation, is easy to ingest, and has good compatibility with other foods. In addition, in the present invention, unless otherwise stated, as a typical example of external disturbance that breaks up the microparticle complex, ultrasonic processing is assumed. In the present invention, the so-called "supersonic processing", unless otherwise specified, means a process in which an ultrasonic wave with a frequency of 40 kHz is applied to the measurement sample for 3 minutes at an output of 40 W.

本發明之組合物藉由含有包含不溶性食物纖維之微粒子之複合體並且將施加擾動之前後之上述微粒子複合體之形態或大小等調節於下文所述之範圍，能夠提供一種具有組合物之穩定性提昇(乾燥防止)或乳化能力提昇等各種有利之特性之組合物。其原因並不明確，但認為：組合物中會形成宛如複數個食物纖維聚集而成之特徵性形狀之複合體，該複合體會發揮各種效果。近來，於包含食品領域之各種領域中盛行進行微細化技術之研究，但關於由微細化後之微粒子彼此凝集而形成之二次結構(複合體)之形狀而得之特性，此前完全不知曉。更何況藉由對該微粒子複合體之形態或大小等進行調節而發揮出先前未知之各種效果，此前完全不知曉。The composition of the present invention can provide a composition having stability by adjusting the morphology or size of the above-mentioned microparticle complex before and after the disturbance by adjusting the morphology or size of the microparticle complex before and after the disturbance is applied. A composition with various beneficial properties such as lifting (preventing drying) or enhancing emulsifying ability. The reason for this is not clear, but it is believed that a composite body with a characteristic shape formed by aggregation of a plurality of dietary fibers will be formed in the composition, and the composite body will exert various effects. Recently, researches on the miniaturization technology have been widely conducted in various fields including the food field, but the characteristics derived from the shape of the secondary structure (composite) formed by agglomeration of finely divided fine particles with each other have not been known until now. What's more, by adjusting the morphology or size of the microparticle complex to exert various previously unknown effects, it was completely unknown.

[組合物中之粒徑] 本發明之組合物較佳為與擾動前後之組合物所包含之微粒子複合體及微粒子之粒徑有關之各種參數、即最大粒徑、眾數粒徑、及粒徑之d50滿足以下特定之要件。即，本發明之組合物於未施加擾動之狀態、即進行超音波處理之前之狀態下，含有大量微粒子複合體，相對於此，於施加過擾動之狀態、即進行超音波處理之後之狀態下，該微粒子複合體之一部分或全部崩解而成為單獨之微粒子，因而於超音波處理前與處理後，不僅最大粒徑會產生較大變化，而且眾數粒徑、及粒徑之d50等關於粒徑之各種參數會產生較大變化。[Particle size in composition] The composition of the present invention is preferably various parameters related to the particle complexes and particle diameters of the composition before and after the disturbance, that is, the maximum particle diameter, the mode particle diameter, and the d50 of the particle diameter satisfy the following specific requirements . That is, the composition of the present invention contains a large amount of fine particle complexes in a state where no perturbation is applied, that is, before ultrasonic processing, whereas, in a state where perturbation is applied, that is, after ultrasonic processing is applied, , Part or all of the microparticle complex disintegrates into individual microparticles, so before and after ultrasonic treatment, not only the maximum particle size will change greatly, but also the mode particle size and the particle size d50 Various parameters of particle size will produce large changes.

將本發明之組合物之擾動前之微粒子複合體之最大粒徑調整於特定之範圍內。具體而言，本發明之組合物之擾動前即超音波處理前之最大粒徑通常為100 μm以上。尤其較佳為110 μm以上。藉由超音波處理前之組合物之最大粒徑為上述下限以上，能夠防止食材之組織受到破壞而賦予欠佳之風味。另一方面，本發明之組合物之擾動前即超音波處理前之最大粒徑並無限定，通常較佳為2000 μm以下、尤其1500 μm以下。藉由將超音波處理前之組合物之最大粒徑設為上述上限以下，就工業上之生產性之原因而言較方便。The maximum particle size of the microparticle composite before the disturbance of the composition of the present invention is adjusted within a specific range. Specifically, the maximum particle size of the composition of the present invention before perturbation, that is, before ultrasonic treatment is usually 100 μm or more. It is particularly preferably 110 μm or more. By the maximum particle size of the composition before ultrasonic treatment being above the above lower limit, it is possible to prevent the destruction of the texture of the food ingredients and impart unfavorable flavor. On the other hand, the maximum particle size of the composition of the present invention before disturbance, that is, before ultrasonic treatment is not limited, but it is usually preferably 2000 μm or less, especially 1500 μm or less. By setting the maximum particle diameter of the composition before ultrasonic treatment to be below the above upper limit, it is more convenient for industrial productivity.

將本發明之組合物之擾動後之微粒子複合體之最大粒徑調整於特定之範圍內。具體而言，本發明之組合物之擾動後即超音波處理後之最大粒徑通常較佳為20 μm以上、尤其30 μm以上。藉由超音波處理後之組合物之最大粒徑為上述下限以上，就不易使食材之組織受到破壞而賦予欠佳之風味之原因而言較佳。另一方面，本發明之組合物之擾動後即超音波處理後之最大粒徑並無限定，通常較佳為1100 μm以下、尤其800 μm以下。藉由將超音波處理後之組合物之最大粒徑設為上述上限以下，就工業上之生產性之原因而言較方便。The maximum particle size of the microparticle composite after the disturbance of the composition of the present invention is adjusted within a specific range. Specifically, the maximum particle diameter of the composition of the present invention after disturbance, that is, after ultrasonic treatment is usually preferably 20 μm or more, especially 30 μm or more. The maximum particle size of the composition after ultrasonic treatment is more than the above lower limit, which is preferable because it is difficult to damage the texture of the food ingredients and give a poor flavor. On the other hand, the maximum particle diameter of the composition of the present invention after disturbance, that is, after ultrasonic treatment, is not limited, but it is usually preferably 1100 μm or less, especially 800 μm or less. By setting the maximum particle size of the ultrasonically-treated composition below the upper limit, it is more convenient for industrial productivity.

再者，本發明之組合物由於為混濁系，故而難以藉由目視準確地判別最大粒徑，但至少關於最大粒徑之下限值，藉由目視能夠粗略地進行判斷。即，認為：於利用顯微鏡可觀察到之最大粒徑大於某固定值之情形時，實際之最大粒徑亦大於該固定值之可能性較高。In addition, since the composition of the present invention is a turbid system, it is difficult to accurately determine the maximum particle size by visual inspection, but at least the lower limit of the maximum particle size can be roughly determined by visual inspection. That is, it is considered that when the maximum particle diameter that can be observed with a microscope is larger than a certain fixed value, the actual maximum particle diameter is also more likely to be larger than the fixed value.

將本發明之組合物之擾動前之微粒子複合體之眾數粒徑(眾數徑)調整為特定之範圍內。具體而言，本發明之組合物之擾動前即超音波處理前之眾數粒徑通常為5 μm以上。尤其較佳為10 μm以上、進而12 μm以上。藉由超音波處理前之組合物之眾數粒徑為上述下限以上，組合物成為不易離水之品質，就商業上流通之觀點而言較佳。另一方面，本發明之組合物之擾動前即超音波處理前之眾數粒徑通常為400 μm以下。尤其較佳為300 μm以下、進而200 μm以下、尤其100 μm以下。藉由將超音波處理前之組合物之眾數粒徑設為上述上限以下，能夠防止食感之變差、對組合物賦予適宜之食用時之食感、觸感。The mode particle diameter (mode diameter) of the microparticle composite before the disturbance of the composition of the present invention is adjusted to be within a specific range. Specifically, the mode particle diameter before the disturbance of the composition of the present invention, that is, before the ultrasonic treatment is usually 5 μm or more. It is particularly preferably 10 μm or more, and further 12 μm or more. When the mode particle diameter of the composition before ultrasonic treatment is at least the above lower limit, the composition has a quality that is not easily separated from water, and is preferably from the viewpoint of commercial circulation. On the other hand, the mode particle size before the disturbance of the composition of the present invention, that is, before the ultrasonic treatment is usually 400 μm or less. It is particularly preferably 300 μm or less, further 200 μm or less, and particularly 100 μm or less. By setting the mode particle diameter of the composition before the ultrasonic treatment to the above upper limit or less, it is possible to prevent the deterioration of the eating sensation and give the composition a suitable eating sensation and tactile sensation when eating.

將本發明之組合物之擾動後之微粒子複合體之眾數粒徑亦調整於特定之範圍內。具體而言，本發明之組合物之擾動後即超音波處理後之眾數粒徑通常為0.3 μm以上。尤其較佳為1.0 μm以上、進而3.0 μm以上、尤其是5.0 μm以上、特別是7.0 μm以上。藉由超音波處理後之組合物之眾數粒徑為上述下限以上，組合物成為不易乾燥之品質，能夠進行長時間之保管，因而較佳。另一方面，本發明之組合物之擾動後即超音波處理後之眾數粒徑通常為100 μm以下。尤其較佳為90 μm以下、進而80 μm以下、尤其是70 μm以下、或60 μm以下、特別是50.0 μm以下。藉由超音波處理後之組合物之眾數粒徑為上述上限以下，能夠防止食感之變差、對組合物賦予適宜之食用時之食感、觸感。The mode particle diameter of the microparticle composite after the disturbance of the composition of the present invention is also adjusted within a specific range. Specifically, the mode particle diameter of the composition of the present invention after disturbance, that is, after ultrasonic treatment, is usually 0.3 μm or more. It is particularly preferably 1.0 μm or more, further 3.0 μm or more, especially 5.0 μm or more, and particularly 7.0 μm or more. Since the mode particle diameter of the composition after ultrasonic treatment is at least the above lower limit, the composition becomes a quality that is not easy to dry and can be stored for a long time, which is preferable. On the other hand, the mode particle diameter of the composition of the present invention after disturbance, that is, after ultrasonic treatment is usually 100 μm or less. It is particularly preferably 90 μm or less, further 80 μm or less, especially 70 μm or less, or 60 μm or less, especially 50.0 μm or less. When the mode particle diameter of the composition after the ultrasonic treatment is equal to or less than the above upper limit, it is possible to prevent the deterioration of the texture and provide the composition with a suitable texture and texture when eating.

又，於本發明中，所謂眾數粒徑，表示關於使用雷射繞射式粒度分佈測定裝置對組合物進行測定所獲得之每個通道之粒徑分佈，粒子頻度%最大之通道之粒徑。於存在複數個完全相同之粒子頻度%之通道之情形時，採用其中粒徑最小之通道之粒徑。只要粒徑分佈為常態分佈，則其值與中徑一致，但於粒徑分佈存在不均之情形時，特別是於存在複數個粒徑分佈之波峰之情形時，數值較大地不同。藉由雷射繞射式粒度分佈測定裝置而進行之樣品之粒徑分佈測定例如可利用以下方法而實施。再者，於樣品為熱塑性固形物之情形時，可藉由對樣品進行加熱處理製成液體狀之後供於分析而供於藉由雷射解析式粒度分佈測定裝置而進行之分析。Furthermore, in the present invention, the mode particle diameter means the particle diameter distribution of each channel obtained by measuring the composition using a laser diffraction particle size distribution measuring device, and the particle diameter of the channel with the largest particle frequency% . When there are multiple channels with the same particle frequency %, the particle size of the channel with the smallest particle size is adopted. As long as the particle size distribution is a normal distribution, its value is consistent with the median diameter, but when the particle size distribution is uneven, especially when there are multiple peaks of the particle size distribution, the value is greatly different. The measurement of the particle size distribution of a sample by a laser diffraction type particle size distribution measuring device can be carried out by the following method, for example. In addition, in the case where the sample is a thermoplastic solid, the sample can be heat-treated to be liquid and then used for analysis and analysis by a laser analytical particle size distribution measuring device.

除以上最大粒徑及眾數粒徑以外，本發明之組合物之擾動前後之微粒子複合體之粒徑之d50(50%累計徑、中值粒徑、中徑)亦較佳為調整至特定之範圍內。具體而言，本發明之組合物之擾動前即超音波處理前之粒徑之d50通常較佳為5 μm以上、尤其10 μm以上，又，通常為400 μm以下、尤其300 μm以下、進而250 μm以下、尤其200 μm以下。又，本發明之組合物之擾動後即超音波處理後之粒徑之d50通常較佳為1 μm以上、尤其5 μm以上、進而7 μm以上，又，通常為150 μm以下、尤其100 μm以下、進而75 μm以下。再者，關於組合物之粒徑之d50，於將組合物之粒徑分佈按照某一粒徑分成兩部分時，以較大之側之粒子頻度%之累積值之比率與較小之側之粒子頻度%之累積值之比率的比成為50：50之粒徑之形式而定義。組合物之粒徑之d50例如可使用下文所述之雷射繞射式粒度分佈測定裝置進行測定。In addition to the above maximum particle diameter and mode particle diameter, the d50 (50% cumulative diameter, median diameter, median diameter) of the particle composite of the particle composite before and after the disturbance of the composition of the present invention is also preferably adjusted to a specific Within. Specifically, the d50 of the particle size before the disturbance of the composition of the present invention before ultrasonic treatment is usually preferably 5 μm or more, especially 10 μm or more, and usually 400 μm or less, especially 300 μm or less, and further 250 μm or less, especially 200 μm or less. In addition, the d50 of the particle diameter of the composition of the present invention after disturbance, that is, after ultrasonic treatment is usually preferably 1 μm or more, especially 5 μm or more, and further 7 μm or more, and usually 150 μm or less, especially 100 μm or less And further below 75 μm. Furthermore, regarding the d50 of the particle size of the composition, when the particle size distribution of the composition is divided into two parts according to a certain particle size, the ratio of the cumulative value of the particle frequency% on the larger side and the smaller side The ratio of the ratio of the cumulative value of the particle frequency% is defined in the form of a particle size of 50:50. The d50 of the particle size of the composition can be measured using, for example, a laser diffraction particle size distribution measuring device described below.

再者，本發明之所謂「粒徑」，只要無特別是指定，則全部表示以體積基準所測得者。又，本發明之所謂「粒子」，只要無特別是指定，則為不僅包含單獨之微粒子而且亦包含該等凝集而成之微粒子複合體之概念。In addition, unless otherwise specified, the so-called "particle size" in the present invention means all measured on a volume basis. In addition, unless otherwise specified, the so-called "particles" of the present invention are concepts that include not only individual fine particles but also aggregated fine particle composites.

關於本發明之粒徑之各種參數之測定條件並無限制，可設為以下條件。首先，測定時之溶劑只要為不易對組合物中之不溶性食物纖維之結構產生影響者，則可使用任意溶劑。作為例子，較佳為使用蒸餾水。作為測定所使用之雷射繞射式粒度分佈測定裝置，並無限制，例如可使用MicrotracBEL股份有限公司之Microtrac MT3300 EXII系統。作為測定應用軟體，並無限制，例如可使用DMS2(Data Management System version2，MicrotracBEL股份有限公司)。於使用上述測定裝置及軟體之情形時，於測定時，按下該軟體之洗淨按鈕實施洗淨，其後，按下該軟體之Setzero按鈕實施零位調整，利用樣品裝載直接投入樣品直至樣品之濃度進入適當範圍內。關於擾動前之樣品即未進行超音波處理之樣品，於樣品投入後樣品裝載2次以內將其濃度調整至適當範圍內，其後，立即以流速60%以10秒之測定時間進行雷射繞射，將所得之結果作為測定值即可。另一方面，於對擾動後之樣品即進行過超音波處理之樣品進行測定之情形時，可投入預先進行過超音波處理之樣品，亦可於樣品投入後使用上述測定裝置進行超音波處理，繼而進行測定。於後者之情形時，投入未進行過超音波處理之樣品，並利用樣品裝載將濃度調整至適當範圍內，其後按下該軟體之超音波處理按鈕進行超音波處理。其後，可於進行3次消泡處理之後再次進行樣品裝載處理，並確認濃度依然為適當範圍，其後，快速地以流速60%以10秒之測定時間進行雷射繞射，將所得之結果作為測定值。作為測定時之參數，例如可設為：分佈顯示：體積、粒子折射率：1.60、溶劑折射率：1.333、測定上限(μm)＝2000.00 μm、測定下限(μm)＝0.021 μm。The measurement conditions of the various parameters of the particle diameter of the present invention are not limited, and can be set as the following conditions. First, any solvent can be used as long as the solvent in the measurement is not likely to affect the structure of the insoluble dietary fiber in the composition. As an example, it is preferable to use distilled water. The laser diffraction particle size distribution measuring device used for the measurement is not limited, and for example, the Microtrac MT3300 EXII system of MicrotracBEL Co., Ltd. can be used. The measurement application software is not limited, and for example, DMS2 (Data Management System version 2, MicrotracBEL Co., Ltd.) can be used. In the case of using the above measurement device and software, during the measurement, press the cleaning button of the software to perform cleaning, and then, press the Setzero button of the software to perform zero adjustment, use the sample load to directly put the sample until the sample The concentration is within the appropriate range. For the sample before the disturbance, that is, the sample without ultrasonic treatment, after the sample is loaded, the sample is loaded within 2 times to adjust its concentration to an appropriate range, and immediately afterwards, the laser is wound at a flow rate of 60% and a measurement time of 10 seconds In the case of injection, the obtained result may be used as the measured value. On the other hand, in the case of measuring the disturbed sample, that is, the sample that has been subjected to ultrasonic treatment, the sample that has been subjected to ultrasonic treatment in advance may be input, or the sample may be subjected to ultrasonic processing using the above-mentioned measuring device after the sample is input. Then the measurement is carried out. In the latter case, input the sample that has not been subjected to ultrasonic treatment, and adjust the concentration to an appropriate range by using sample loading, and then press the ultrasonic treatment button of the software to perform ultrasonic treatment. Afterwards, the sample loading process can be performed again after 3 defoaming treatments, and it is confirmed that the concentration is still within the appropriate range. After that, the laser diffraction is quickly performed at a flow rate of 60% and a measurement time of 10 seconds. The results are used as measured values. As a parameter at the time of measurement, for example, distribution display: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm) = 2000.00 μm, and lower measurement limit (μm) = 0.021 μm.

又，於求出本發明之組合物之各種粒徑時，較佳為於測定出每個通道(CH)之粒徑分佈之後使用下文所述之表2所記載之每個測定通道之粒徑作為標準而求出。具體而言，可按下述表2之每個通道逐個地測定下述表2之各通道所規定之粒徑以下且大於下一通道所規定之粒徑(於測定範圍之最大通道中，為測定下限粒徑)之粒子之頻度，將測定範圍內之所有通道之合計頻度作為分母，求出各通道之粒子頻度%(亦將其稱為「○○通道之粒子頻度%」)。例如，1個通道之粒子頻度%表示2000.00 μm以下且大於1826.00 μm之粒子之頻度%。特別是關於最大粒徑，可針對測定下述表2之132個通道之各者之粒子頻度%所獲得之結果，以確認到之粒子頻度%之通道中粒徑最大之通道之粒徑之形式而求出。換言之，於本發明中，於使用雷射繞射式粒度分佈測定裝置對組合物之最大粒徑進行測定之情形時，作為其較佳之測定條件，使用蒸餾水作為測定溶劑，針對測定上限2000.00 μm且測定下限0.021 μm之對象，於樣品投入後快速地測定粒徑。In addition, when calculating various particle sizes of the composition of the present invention, it is preferable to use the particle size of each measurement channel described in Table 2 described below after measuring the particle size distribution of each channel (CH) Determined as a standard. Specifically, each channel in the following Table 2 can be measured one by one below the particle size specified in each channel of the following Table 2 and greater than the particle size specified in the next channel (in the largest channel of the measurement range, is Measure the frequency of particles at the lower limit of particle size), and use the total frequency of all channels in the measurement range as the denominator to find the particle frequency% of each channel (also referred to as "% of the particle frequency of ○○ channels"). For example, the frequency% of particles in one channel means the frequency% of particles below 2000.00 μm and greater than 1826.00 μm. In particular, regarding the maximum particle size, the results obtained by measuring the particle frequency% of each of the 132 channels in Table 2 below can be confirmed in the form of the particle size of the channel with the largest particle diameter among the channels with the confirmed particle frequency% And find out. In other words, in the present invention, when a laser diffraction type particle size distribution measuring device is used to measure the maximum particle size of the composition, as its preferred measurement condition, distilled water is used as the measurement solvent, and the upper limit of measurement is 2000.00 μm and For objects with a lower limit of 0.021 μm, the particle size is quickly measured after the sample is put in.

[組合物中之粒子之比表面積] 本發明之組合物較佳為滿足上述各種要件，並且施加擾動之前後即超音波處理前後之組合物中之粒子(微粒子及微粒子複合體)之每單位體積之比表面積滿足以下要件。即，本發明之組合物於未施加擾動之狀態即進行超音波處理之前之狀態下含有大量微粒子複合體，相對於此，於施加過擾動之狀態即進行過超音波處理之後之狀態下，其微粒子複合體之一部分或全部崩解而成為單獨之微粒子，因而於超音波處理前與處理後，其每單位體積之比表面積亦會產生較大變化。[Specific surface area of particles in composition] The composition of the present invention preferably satisfies the above-mentioned various requirements, and the specific surface area per unit volume of the particles (microparticles and microparticle composites) in the composition before and after the disturbance is before and after ultrasonic treatment satisfies the following requirements. That is, the composition of the present invention contains a large number of fine particle complexes in a state where no disturbance is applied, that is, before the ultrasonic treatment, and in contrast, in a state where the disturbance is applied, that is, a state after ultrasonic treatment, Part or all of the microparticle complex disintegrates into individual microparticles, so the specific surface area per unit volume will also change significantly before and after ultrasonic treatment.

即，於施加擾動之前、即超音波處理前之組合物中之粒子(微粒子及微粒子複合體)之每單位體積之比表面積(γ_B )通常較佳為1.00 m² /mL以下、尤其0.80 m² /mL以下。只要該比表面積(γ_B )為上述上限以下，則微粒子充分地形成複合體，從而可充分地發揮出本發明之穩定性提昇效果，因而較佳。再者，該比表面積(γ_B )之下限並無限定，就強化組合物之穩定性提昇效果之觀點而言，通常較佳為設為0.07 m² /mL以上、尤其0.10 m² /mL以上、進而0.15 m² /mL以上之範圍。That is, the specific surface area (γ _B ) per unit volume of particles (fine particles and fine particle composites) in the composition before the disturbance is applied, that is, before the ultrasonic treatment is usually preferably 1.00 m ² /mL or less, especially 0.80 m ² /mL or less. As long as the specific surface area (γ _B ) is equal to or lower than the above upper limit, the fine particles sufficiently form a complex, and the stability improvement effect of the present invention can be sufficiently exhibited, which is preferable. In addition, the lower limit of the specific surface area (γ _B ) is not limited, and from the viewpoint of enhancing the stability improvement effect of the composition, it is usually preferably set to 0.07 m ² /mL or more, especially 0.10 m ² /mL or more And a range of 0.15 m ² /mL or more.

又，施加擾動之後、即超音波處理後之組合物中之粒子(微粒子及微粒子複合體)之每單位體積之比表面積(γ_A )通常較佳為1.70 m² /mL以下、進而1.50 m² /mL以下、進而1.30 m² /mL以下、進而1.10 m² /mL以下、尤其0.80 m² /mL以下。只要該比表面積(γ_A )為上述上限以下，則微粒子充分地形成複合體，從而可充分地發揮出本發明之穩定性提昇效果，因而較佳。又，上述比表面積(γ_A )之下限並無限定，就強化組合物之穩定性提昇效果之觀點而言，通常較佳為設為0.07 m² /mL以上、尤其0.10 m² /mL以上、進而0.15 m² /mL以上、尤其0.20 m² /mL以上之範圍。In addition, the specific surface area (γ _A ) per unit volume of particles (fine particles and fine particle composites) in the composition after the disturbance is applied, that is, after ultrasonic treatment is usually preferably 1.70 m ² /mL or less, and further 1.50 m ² /mL or less, further 1.30 m ² /mL or less, further 1.10 m ² /mL or less, especially 0.80 m ² /mL or less. As long as the specific surface area (γ _A ) is equal to or less than the above upper limit, the fine particles sufficiently form a complex, and the stability improving effect of the present invention can be sufficiently exhibited, which is preferable. In addition, the lower limit of the specific surface area (γ _A ) is not limited, and from the viewpoint of enhancing the stability improvement effect of the composition, it is usually preferably set to 0.07 m ² /mL or more, especially 0.10 m ² /mL or more. Furthermore, the range is 0.15 m ² /mL or more, especially 0.20 m ² /mL or more.

又，較佳為施加擾動之前後即超音波處理前後之組合物中之粒子(微粒子及微粒子複合體)之每單位體積之比表面積之比即(γ_B /γ_A )滿足特定範圍。具體而言，(γ_B /γ_A )通常較佳為0.80以下。藉由γ_B /γ_A 為上述上限值以下，食物纖維彼此情況良好地複合體化，可適當地表現出組合物之穩定性提昇效果，因而較佳。再者，(γ_B /γ_A )之下限並無限定，通常較佳為0.1以上。In addition, it is preferable that the ratio of the specific surface area per unit volume of particles (fine particles and fine particle composites) in the composition before and after the disturbance, that is, before and after ultrasonic treatment, (γ _B /γ _A ) meet a specific range. Specifically, (γ _B /γ _A ) is usually preferably 0.80 or less. When γ _B /γ _A is equal to or less than the above upper limit value, dietary fibers are combined with each other in a good condition, and the effect of improving the stability of the composition can be appropriately exhibited, which is preferable. In addition, the lower limit of (γ _B /γ _A ) is not limited, but is usually preferably 0.1 or more.

於本發明中，組合物之所謂每單位體積之比表面積，表示使用雷射繞射式粒度分佈測定裝置所測得之假設粒子為球狀之情形時之每單位體積(1 mL)比表面積。再者，假設粒子為球狀之情形時之每單位體積之比表面積係基於與反映粒子之成分或表面結構等之測定值(利用透過法或氣體吸附法等所求出之每體積、每質量比表面積)不同之測定機制的數值。又，關於假設粒子為球狀之情形時之每單位體積之比表面積，於將每1個粒子之表面積設為ai且將粒徑設為di之情形時，可藉由6×Σ(ai)÷Σ(ai・di)而求出。In the present invention, the so-called specific surface area per unit volume of the composition means the specific surface area per unit volume (1 mL) when the hypothetical particles measured by a laser diffraction particle size distribution measuring device are spherical. Furthermore, assuming that the particles are spherical, the specific surface area per unit volume is based on the measured values reflecting the composition or surface structure of the particles (per volume, per mass, etc. obtained by the permeation method or gas adsorption method, etc.) Specific surface area) values for different measurement mechanisms. In addition, regarding the specific surface area per unit volume when the particles are assumed to be spherical, when the surface area of each particle is ai and the particle size is di, 6×Σ(ai) can be used ÷Σ(ai・di).

[組合物中之形態特徵] 本發明之組合物滿足對其中所含有之包含不溶性食物纖維之微粒子及微粒子複合體之形態進行規定之以下要件(1)～(3)中之至少1個以上，較佳為2個以上，更佳為3個全部滿足。[Morphological characteristics in the composition] The composition of the present invention satisfies at least one of the following requirements (1) to (3), preferably two or more, of the following requirements (1) to (3) that define the morphology of the insoluble dietary fiber-containing microparticles and microparticle composites contained therein. All three are satisfied.

＜要件(1)：數值N(I)＞要件(1)係將藉由下述式(I)而求出之數值N(I)設為特定值以上。 (數1) N(I)＝(α/β) (I) 其中，上述式(I)中， α表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「長徑」之第90百分位值， β表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「短徑」之第90百分位值。換言之，滿足要件(1)即數值N(I)為特定值以上之含有微粒子複合體之組合物意指支配性地具有擁有相對於短徑而言長徑較長(細長)之形態特徵之微粒子，且其比率高於通常之組合物。<Requirement (1): Value N(I)> The requirement (1) sets the numerical value N(I) obtained by the following formula (I) to a specific value or more. (Number 1) N(I)=(α/β) (I) In the above formula (I), α represents the 90th percentile value of the "long diameter" before ultrasonic processing measured by the particle shape image analysis device, β represents the 90th percentile value of the "short path" before ultrasonic processing measured by the particle shape image analysis device. In other words, a composition containing a microparticle complex that satisfies the requirement (1), that is, the value N(I) is above a certain value means that the microparticles possess dominant morphological characteristics that have a long (long and thin) morphology relative to the short axis , And its ratio is higher than the usual composition.

具體而言，根據要件(1)，數值N(I)通常較佳為1.20以上，尤其1.30以上、進而1.40以上、尤其是1.50以上。藉由數值N(I)為上述下限值以上，可獲得組合物之乳化能力提昇並且其澀味亦得到改善之效果，因而較佳。再者，數值N(I)之上限並無限制，就生產時之方便性之觀點而言，通常較佳為4.0以下、尤其3.0以下。Specifically, according to the requirement (1), the value N(I) is usually preferably 1.20 or more, especially 1.30 or more, further 1.40 or more, especially 1.50 or more. When the value N(I) is at least the above lower limit, the emulsifying ability of the composition is improved and the astringency is also improved, which is preferable. In addition, the upper limit of the value N(I) is not limited, and from the viewpoint of convenience during production, it is usually preferably 4.0 or less, especially 3.0 or less.

又，藉由實施微細化處理直至於微細化前後數值N(I)增加5%以上，可確認到組合物之澀味得到改善之效果，因而較佳，進而較佳為實施微細化處理直至增加10%以上，尤其較佳為實施微細化處理直至增加15%以上，最佳為實施微細化處理直至增加20%以上。即，關於進行過微細化處理直至於微細化前後數值N(I)增加5%以上之狀態之組合物，可明顯地確認到澀味改善等效果。例如，於媒體攪拌磨機處理前之組合物(相當於下文所述之試驗例10、15、25等)之數值N(I)例如為1.24(試驗例10)且與其對應之利用媒體攪拌磨機進行微細化處理之後之組合物(相當於下文所述之試驗例11～13、16～18、26～28等)之數值N(I)例如為1.54(試驗例11)之情形時，可言實施過微細化處理直至數值N(I)增加約24%。Further, by performing the refining process until the value N(I) increases by 5% or more before and after refining, the effect of improving the astringency of the composition can be confirmed, which is preferred, and further preferably the refining process is performed until the increase 10% or more, and it is particularly preferable to perform the refining treatment until an increase of 15% or more, and most preferably to perform the refining treatment until an increase of 20% or more. That is, for the composition subjected to the refining process until the value N(I) increases by 5% or more before and after the refining, effects such as improvement in astringency can be clearly confirmed. For example, the value N(I) of the composition (equivalent to Test Examples 10, 15, 25, etc. described below) before the treatment by the media stirring mill is, for example, 1.24 (Test Example 10) and the corresponding media stirring mill is used When the value N(I) of the composition (equivalent to Test Examples 11 to 13, 16 to 18, 26 to 28, etc. described below) after the machine is subjected to the miniaturization treatment is, for example, 1.54 (Test Example 11), The refinement process has been carried out until the value N(I) increases by about 24%.

＜要件(2)：數值N(II)＞要件(2)係將藉由下述式(II)所求出之數值N(II)設為特定值以上。 (數2) N(II)＝(α/β)/ω (II) 其中，上述式(II)中， α表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「長徑」之第90百分位值， β表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「短徑」之第90百分位值， ω表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「凹凸度」之第10百分位值。換言之，滿足要件(2)即數值N(II)為特定值以上之含有微粒子複合體之組合物意指支配性地具有擁有相對於短徑而言長徑較長(細長)且粒子表面凹凸之形態特徵之微粒子，且其比率高於通常之組合物。<Requirement (2): Value N(II)> The requirement (2) sets the numerical value N(II) obtained by the following formula (II) to a specific value or more. (Number 2) N(II)=(α/β)/ω (II) In the above formula (II), α represents the 90th percentile value of the "long diameter" before ultrasonic processing measured by the particle shape image analysis device, β represents the 90th percentile value of the "short path" before ultrasonic processing measured by the particle shape image analysis device, ω represents the 10th percentile value of the “concavo-convexity” before ultrasonic processing measured by the particle shape image analysis device. In other words, a composition containing a fine particle complex that satisfies the requirement (2), that is, the value N(II) is a specific value or more means that the composition having a long diameter (slenderness) relative to the short diameter and the uneven surface of the particle dominates. Morphological microparticles, and the ratio is higher than the usual composition.

具體而言，根據要件(2)，數值N(II)通常較佳為1.40以上、尤其1.50以上、尤其1.60以上、進而1.70以上、或1.80以上、或1.90以上、特別是2.00以上。藉由數值N(II)為上述下限值以上，可獲得組合物之乳化能力提昇並且其澀味亦得到改善之效果，因而較佳。再者，數值N(II)之上限並無限制，就生產時之方便性之觀點而言，通常較佳為4.0以下、尤其3.0以下。Specifically, according to the requirement (2), the numerical value N(II) is usually preferably 1.40 or more, especially 1.50 or more, especially 1.60 or more, and further 1.70 or more, or 1.80 or more, or 1.90 or more, especially 2.00 or more. When the value N(II) is equal to or higher than the above lower limit, the emulsifying ability of the composition is improved and the astringency is also improved, which is preferable. Furthermore, the upper limit of the numerical value N(II) is not limited, and from the viewpoint of convenience during production, it is usually preferably 4.0 or less, especially 3.0 or less.

又，藉由實施微細化處理直至於微細化前後數值N(II)增加5%以上，可確認到組合物之澀味得到改善之效果，故而較佳，進而較佳為實施微細化處理直至增加10%以上，尤其較佳為實施微細化處理直至增加20%以上，最佳為實施微細化處理直至增加30%以上。即，關於進行過微細化處理直至於微細化前後數值N(II)增加5%以上之狀態之組合物，可明顯地確認到澀味改善等效果。例如，於媒體攪拌磨機處理前之組合物(相當於下文所述之試驗例10、15、25等)之數值N(II)例如為1.43(試驗例10)且與其對應之利用媒體攪拌磨機進行微細化處理之後之組合物(相當於下文所述之試驗例11～13、16～18、26～28等)之數值N(II)例如為2.34(試驗例11)之情形時，可言實施過微細化處理直至數值N(II)增加約63%。Furthermore, by performing the refining process until the value N(II) increases by 5% or more before and after refining, the effect of improving the astringency of the composition can be confirmed, so it is preferred, and further preferably, the refining process is performed until the increase 10% or more, and it is particularly preferable to perform the refining treatment until an increase of 20% or more, and it is most preferable to perform the refining treatment until an increase of 30% or more. That is, regarding the composition that has been subjected to the refining process until the value N(II) increases by 5% or more before and after the refining, effects such as improvement in astringency can be clearly confirmed. For example, the value N(II) of the composition (equivalent to Test Examples 10, 15, 25, etc. described below) before processing by the media stirring mill is, for example, 1.43 (Test Example 10) and the media stirring mill corresponding to it is used. When the value N(II) of the composition (equivalent to Test Examples 11 to 13, 16 to 18, 26 to 28, etc. described below) after the machine is subjected to the miniaturization treatment is, for example, 2.34 (Test Example 11), The refinement process has been carried out until the value N(II) increases by approximately 63%.

＜要件(3)：數值N(III)＞要件(3)係將藉由下述式(III)而求出之數值N(III)設為特定值以上。 (數3) N(III)＝(α/β)×γ_A (III) 其中，上述式(III)中， α表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「長徑」之第90百分位值， β表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「短徑」之第90百分位值， γ_A 表示超音波處理後之每單位體積之比表面積。換言之，滿足要件(3)即數值N(III)為特定值以上之含有微粒子複合體之組合物意指支配性地具有擁有相對於短徑而言長徑較長(細長)且藉由超音波處理使凝集崩壞之後之每單位體積之比表面積較大之形態特徵的微粒子，且其比率高於通常之組合物。<Requirement (3): Value N(III)> The requirement (3) sets the value N(III) determined by the following formula (III) to a specific value or more. (Number 3) N(III)=(α/β)×γ _A (III) where, in the above formula (III), α represents the “length before ultrasonic processing measured by the particle shape image analysis device The 90th percentile value of "diameter", β represents the 90th percentile value of the "short path" measured by the particle shape image analysis device before ultrasonic processing, and γ _A represents each value after ultrasonic processing Specific surface area per unit volume. In other words, a composition containing a fine particle complex that satisfies the requirement (3), that is, the value N(III) is above a specific value means that it has dominantly a long diameter (slender) relative to the short diameter and is supersonic The particles with a morphological characteristic that has a large specific surface area per unit volume after agglomeration and collapse are treated, and the ratio is higher than that of the usual composition.

具體而言，根據要件(3)，數值N(III)通常較佳為0.50以上、尤其0.60以上、尤其0.70以上、進而0.80以上、或0.90以上、特別是1.00以上。藉由數值N(III)為上述下限值以上，可獲得組合物之乳化能力提昇並且其澀味亦得到改善之效果，因而較佳。再者，數值N(III)之上限並無限制，就生產時之方便性之觀點而言，通常較佳為4.0以下、尤其3.0以下。Specifically, according to the requirement (3), the value N(III) is usually preferably 0.50 or more, especially 0.60 or more, especially 0.70 or more, further 0.80 or more, or 0.90 or more, especially 1.00 or more. When the value N(III) is equal to or higher than the above lower limit value, the emulsifying ability of the composition is improved and the astringency is also improved, which is preferable. Furthermore, the upper limit of the numerical value N(III) is not limited, and from the viewpoint of convenience during production, it is usually preferably 4.0 or less, especially 3.0 or less.

又，藉由實施微細化處理直至於微細化前後數值N(III)增加5%以上，可確認到組合物之澀味得到改善之效果，故而較佳，進而較佳為實施微細化處理直至增加10%以上，進而較佳為實施微細化處理直至增加20%以上，尤其較佳為實施微細化處理直至增加30%以上，最佳為實施微細化處理直至增加40%以上。即，關於進行過微細化處理直至於微細化前後數值N(III)增加5%以上之狀態之組合物，可明顯地確認到澀味改善等效果。例如，於媒體攪拌磨機處理前之組合物(相當於下文所述之試驗例10、15、25等)之數值N(III)例如為0.54(試驗例10)且與其對應之利用媒體攪拌磨機進行微細化處理之後之組合物(相當於下文所述之試驗例11～13、16～18、26～28等)之數值N(III)例如為1.31(試驗例11)之情形時，可言實施微細化處理直至數值N(III)增加約142%。Furthermore, by performing the refining process until the value N(III) increases by 5% or more before and after refining, the effect of improving the astringency of the composition can be confirmed, so it is preferable, and further preferably, the refining process is performed until the increase 10% or more, and more preferably a finer treatment until an increase of 20% or more, particularly preferably a finer treatment until an increase of 30% or more, and most preferably a finer treatment until an increase of 40% or more. That is, for the composition that has been subjected to the refining process until the value N(III) increases by 5% or more before and after the refining, effects such as improvement in astringency can be clearly confirmed. For example, the value N(III) of the composition (equivalent to Test Examples 10, 15, 25, etc. described below) before the treatment by the media stirring mill is, for example, 0.54 (Test Example 10) and the corresponding media stirring mill is used When the value N(III) of the composition (equivalent to Test Examples 11 to 13, 16 to 18, 26 to 28, etc. described below) after the machine is subjected to the miniaturization treatment is 1.31 (Test Example 11), for example The refinement process is performed until the value N(III) increases by approximately 142%.

＜形態性要件之測定方法＞於本發明中，用以算出上述N(I)～N(III)之各種參數即組合物中之粒子(微粒子及微粒子複合體)之長徑、短徑、及凹凸度之測定可藉由使用粒子形狀解析裝置之平面圖像解析而進行。作為例子，為了能夠把握微粒子粒子圖像之準確之形態特徵，較佳為利用以下方法而進行。即，較佳為使用具有能夠拍攝普通之單個之粒子圖像並解析其形狀之功能之粒子形狀解析裝置，例如較佳為使作為粉粒體懸浮液之組合物於流槽內流動，自動地判別進入拍攝視野之微粒子複合體，把握其形態特徵並進行解析。此處，較佳為使用能夠隨機地提取微粒子複合體並於短時間內自動地獲得大量之單個粒子資訊之粒子形狀解析裝置。具體而言，較佳為使用為藉由動態圖像解析法之粒子分析型之裝置且可設置高像素之相機之粒子分析計(例如Seishin Enterprise股份有限公司製造之PITA-4等)。<Measurement method of morphological requirements> In the present invention, the various parameters used to calculate the above N(I) to N(III), that is, the measurement of the long diameter, short diameter, and unevenness of the particles (microparticles and microparticle composites) in the composition can be used by The plane shape analysis of the particle shape analysis device is performed. As an example, in order to be able to grasp the accurate morphological characteristics of the microparticle image, it is preferably performed by the following method. That is, it is preferable to use a particle shape analysis device having a function capable of taking an ordinary single particle image and analyzing its shape, for example, it is preferable to make the composition as a powder and particle suspension flow in the flow tank and automatically Identify the microparticle complex that enters the shooting field of view, grasp its morphological characteristics and analyze it. Here, it is preferable to use a particle shape analysis device that can randomly extract fine particle complexes and automatically obtain a large amount of individual particle information in a short time. Specifically, it is preferable to use a particle analyzer (such as PITA-4 manufactured by Seishin Enterprise Co., Ltd.) which is a particle analysis type device by a dynamic image analysis method and can be equipped with a high-pixel camera.

具體而言，組合物中之粒子(微粒子及微粒子複合體)之拍攝可使用能夠拍攝粒子之詳細圖像之相機而進行。尤其較佳為使用至少能夠拍攝比有效像素數1920(H)×1080(V)、像素大小2.8 μm×2.8 μm左右詳細之平面圖像之攝像機(CCD(Charge Coupled Device，電荷耦合元件)相機或者C-MOS(Complementary Metal Oxide Semiconductor，互補金屬氧化物半導體)相機)。作為該攝像機之例，可列舉DMK33UX290(The Imaging Source公司製造)。作為圖像拍攝之條件，例如可使用以下條件。即，使用倍率4倍者作為圖像拍攝時之物鏡，一面以適當之流量使樣品流動一面拍攝微粒子粒子圖像。特別是關於流槽之形狀，藉由使用能夠提高平面擴展效果、使大部分之超音波處理前之組合物中之複合體之中心通過鏡頭具有之焦點範圍內之平面擴展槽，能夠把握準確之形態特徵。於圖像之拍攝時，以如下方式設定粒子圖像解析裝置之條件：適當地設定焦點，從而能夠清楚地確認粒子形狀，並且和背景之對比度設定成超音波處理前之組合物中之複合體與背景能夠明確地判別之程度。作為取得圖像時之各種參數之設定例，於使用8Bit灰度之攝像機(將0設為黑色、將255設為白色)之情形時，可以LED強度100、相機增益100 db之形式取得平面圖像之後，將其中所存在之粒子圖像之亮度等級設為115、將圖像之輪廓電平設為160。作為測定時之溶劑或載液，可於不對組合物內之微粒子複合體之形態產生影響之限度內使用任意溶劑，作為例子，較佳為蒸餾水。例如，可利用測定時使用之溶劑將樣品稀釋至1000倍並注入至粒子圖像測定用槽(合成石英玻璃)中供於微粒子複合體形狀圖像解析。圖像拍攝例如可以1920像素×1080像素之平面圖像(像素大小2.8 μm×2.8 μm)之形式進行拍攝，直至拍攝對象粒子數例如達到10000個檢體。再者，若未適當地調整拍攝圖像之焦點，則無法準確地測定其形狀，因而於充分地對準拍攝圖像之焦點之狀態下實施拍攝。又，根據拍攝情況不同而存在拍攝條件之設定不一致之情況，因而較理想為每次拍攝時預先調整為適當之條件之後進行再次之拍攝。Specifically, the imaging of particles (fine particles and fine particle complexes) in the composition can be performed using a camera capable of taking detailed images of the particles. In particular, it is preferable to use a camera (CCD (Charge Coupled Device) camera) capable of shooting a detailed planar image of at least 1920(H)×1080(V) with an effective pixel count of about 2.8 μm×2.8 μm, or C-MOS (Complementary Metal Oxide Semiconductor, Complementary Metal Oxide Semiconductor) camera). As an example of this camera, DMK33UX290 (made by The Imaging Source) can be mentioned. As conditions for image capturing, for example, the following conditions can be used. That is, using a magnification of 4 times as the objective lens at the time of image capturing, the microparticle particle image is captured while flowing the sample at an appropriate flow rate. Especially with regard to the shape of the flow groove, by using a plane expansion groove that can improve the effect of plane expansion and pass the center of the complex in most of the composition before ultrasonic processing through the focal range of the lens, it can be accurately grasped Morphological characteristics. At the time of image shooting, the conditions of the particle image analysis device are set as follows: the focus is set appropriately so that the shape of the particles can be clearly confirmed, and the contrast with the background is set to the complex in the composition before ultrasonic processing Can clearly distinguish the degree from the background. As an example of setting various parameters when acquiring an image, when using an 8-bit grayscale camera (setting 0 to black and 255 to white), the plan can be obtained in the form of LED intensity 100 and camera gain 100 db After the image, set the brightness level of the particle image present in it to 115 and the outline level of the image to 160. As the solvent or carrier liquid during the measurement, any solvent can be used within a limit that does not affect the morphology of the fine particle complex in the composition, and as an example, distilled water is preferable. For example, a sample used for measurement can be used to dilute the sample to a factor of 1,000 and inject it into a particle image measurement tank (synthetic quartz glass) for image analysis of the shape of the microparticle complex. The image capturing can be performed in the form of a planar image (pixel size 2.8 μm×2.8 μm) of 1920 pixels×1080 pixels, for example, until the number of particles to be captured reaches, for example, 10,000 specimens. In addition, if the focus of the captured image is not properly adjusted, its shape cannot be accurately measured, so the shooting is performed with the focus of the captured image sufficiently. In addition, depending on the shooting situation, the setting of the shooting conditions may be inconsistent. Therefore, it is more preferable to adjust the conditions to the appropriate conditions in advance for each shooting and then perform the shooting again.

又，所拍攝之組合物中之粒子(微粒子及微粒子複合體)之圖像解析例如可按照以下順序而進行。即，針對平面圖像內存在之最低像素數15像素以上之微粒子粒子圖像，對10000張圖像之各者測定長徑、短徑、凹凸度，關於長徑及短徑，採用10000檢體中之第90百分位值，關於凹凸度，採用10000檢體中之第10百分位值。再者，於本發明中，所謂「百分位值」，意指將測量值之分佈由較小之數字向較大之數字地排列變化，自較小者開始數，位於任意之%之值。例如，測定10000個微粒子粒子圖像之情形時之任意測定值之第90百分位值係指自所有微粒子粒子圖像之其測定值中較小者數，第9000號之測定值。In addition, the image analysis of particles (fine particles and fine particle complexes) in the photographed composition can be performed in the following order, for example. That is, for microparticle particle images with a minimum number of pixels of 15 pixels or more existing in the planar image, the major axis, the minor axis, and the unevenness are measured for each of the 10,000 images. For the major axis and the minor axis, 10,000 specimens are used. The 90th percentile value is the 10th percentile value of 10000 specimens. Furthermore, in the present invention, the so-called "percentile value" means to change the distribution of the measured values from a smaller number to a larger number, starting from the smaller one and located at an arbitrary% value. . For example, the 90th percentile of any measurement value in the case of measuring 10,000 microparticle particle images refers to the smaller number of the measurement values from all microparticle particle images, the 9000th measurement value.

再者，於本發明中，組合物中之粒子(微粒子及微粒子複合體)之「長徑」及「短徑」可基於將粒子圖像之縱橫斜所鄰接之像素彼此連接而形成之粒子形狀而確定。即，粒子之「長徑」表示該粒子圖像上之上述粒子形狀之輪廓線上之2點間之最大距離，粒子之「短徑」表示於該粒子圖像之上述粒子形狀中由相對於沿著上述最大距離之直線平行之2條直線夾著上述粒子形狀之情形時之最短距離。即，帶有較強之如具有細長形態特徵之特定之形態特徵之微粒子或微粒子複合體越多，於表現組合物之長徑及短徑之支配性特徵之各第90百分位值越會反映出該傾向，N(I)(即，長徑(α)之第90百分位值/短徑(β)之第90百分位值)變得越大。Furthermore, in the present invention, the "long axis" and "short axis" of the particles (microparticles and microparticle composites) in the composition may be based on the particle shape formed by connecting pixels adjacent to each other in the vertical and horizontal oblique directions of the particle image And ok. That is, the "long axis" of the particle represents the maximum distance between the two points on the contour line of the particle shape on the particle image, and the "short axis" of the particle represents the relative distance between the two points in the particle shape of the particle image. The shortest distance when two straight lines parallel to the above-mentioned maximum distance line sandwich the above particle shape. That is, the more fine particles or fine particle complexes with stronger specific morphological characteristics such as elongated morphological characteristics, the more the 90th percentile value of each of the dominant characteristics representing the long and short diameters of the composition Reflecting this tendency, N(I) (that is, the 90th percentile value of the long axis (α)/90th percentile value of the short axis (β)) becomes larger.

又，於本發明中，組合物中之粒子(微粒子及微粒子複合體)之「凹凸度」係表示該粒子圖像上之上述粒子形狀之凹凸之程度之值，可藉由(以最短之距離連接該粒子圖像上之上述粒子形狀之凸部之頂點之周長)÷(該粒子圖像上之上述粒子形狀之輪廓長)而求出。即，帶有較強之如於粒子表面有較多凹凸之特定之形態特徵之粒子越多，於反映施加擾動之狀態之組合物、即超音波處理後之組合物之整體特徵之凹凸度之第10百分位值越會反映出該傾向。具體而言，具有細長形態特徵且於粒子表面具有凹凸之粒子越多，於反映組合物之長徑及短徑之支配性特徵之第90百分位值、以及凹凸度之第10百分位值越會反映出該傾向，其結果為，數值N(II)(即，{[長徑(α)之第90百分位值]/[短徑(β)之第90百分位值]}/[凹凸度(ω)之第10百分位值])變得越大。In addition, in the present invention, the "concavo-convexity" of the particles (microparticles and microparticle composites) in the composition represents the value of the degree of irregularity of the above-mentioned particle shape on the particle image, which can be obtained by (with the shortest distance It is obtained by connecting the perimeter of the vertex of the convex portion of the particle shape on the particle image) ÷ (the contour length of the particle shape on the particle image). That is, the more particles with stronger specific morphological features such as more irregularities on the surface of the particles, the roughness of the overall characteristics of the composition that reflects the state of the disturbance, that is, the ultrasonically processed composition The 10th percentile value will reflect this tendency. Specifically, the more particles with elongated morphological characteristics and unevenness on the particle surface, the 90th percentile value reflecting the dominant characteristics of the long and short diameters of the composition, and the 10th percentile of unevenness The more the value reflects the tendency, the result is the value N(II) (ie, {[90th percentile value of the long axis (α)]/[90th percentile value of the short axis (β)] }/[The 10th percentile of the unevenness (ω)] becomes larger.

[微粒子複合體之含量] 於本發明之組合物中，含有不溶性食物纖維之微粒子及微粒子複合體之含量較佳為滿足特定之範圍。具體而言，微粒子及微粒子複合體相對於組合物整體之質量比率通常較佳為4質量%以上、尤其6質量%以上、進而8質量%以上、尤其是9質量%以上、特別是10質量%以上。藉由將上述質量比率設為上述下限值以上，能夠充分地感受到含有不溶性食物纖維之口感，從而較佳。另一方面，上述質量比率之上限通常較佳為98質量%以下、尤其91質量%以下、進而85質量%以下、尤其是80質量%以下、特別是55質量%以下。藉由將上述質量比率設為上述上限值以下，能夠使含有不溶性食物纖維之食材之攝取變得容易，從而較佳。又，藉由微粒子複合體為食品微粒子之複合體，更容易感受到口感，因而較佳，最佳為食物纖維含有食品微粒子之複合體。[Content of Microparticle Complex] In the composition of the present invention, the content of fine particles and fine particle complexes containing insoluble dietary fiber preferably satisfies a specific range. Specifically, the mass ratio of the fine particles and the fine particle composite to the entire composition is usually preferably 4% by mass or more, especially 6% by mass or more, and further 8% by mass or more, especially 9% by mass or more, especially 10% by mass the above. By setting the above-mentioned mass ratio to be equal to or higher than the above-mentioned lower limit value, it is possible to sufficiently feel the texture of insoluble dietary fiber, which is preferable. On the other hand, the upper limit of the above-mentioned mass ratio is usually preferably 98% by mass or less, especially 91% by mass or less, and further 85% by mass or less, especially 80% by mass or less, especially 55% by mass or less. By setting the above-mentioned mass ratio to be equal to or less than the above-mentioned upper limit value, it is possible to facilitate the intake of food materials containing insoluble dietary fiber, which is preferable. In addition, since the microparticle composite is a composite of food microparticles, it is easier to feel the taste, so it is preferable, and the composite of food fiber containing food microparticles is the best.

再者，於本發明中，組合物中之微粒子及微粒子複合體之含量例如可按照以下順序而進行。即，對自組合物中之不溶性成分之合計質量去除不成為雷射繞射式粒度分佈測定或粒子形狀圖像解析裝置之測定對象之大於2000 μm(2 mm)之食品等而得之成分之質量進行測定。此處，於組合物包含大於2 mm之食品等之情形時，例如組合物中之通過9目篩(網眼2 mm)之部分中之充分地去除藉由離心分離而得之分離上清液之沈澱部分之質量成為組合物中之微粒子及微粒子複合體之含量(具體而言，於固形油脂之情形時，可進行加溫並於溶解之狀態下視需要去除大於2 mm之食品等，其後，實施離心分離，而去除分離上清液)。再者，由於一部分油脂或水分會被引入至沈澱部分中，故而組合物中之微粒子及微粒子複合體之合計質量表示引入至沈澱部分中之該等成分與食材之合計質量。In addition, in the present invention, the content of fine particles and fine particle complexes in the composition can be performed in the following order, for example. That is, the total mass of the insoluble components in the composition is removed from the food that is not the measurement target of the laser diffraction particle size distribution measurement or particle shape image analysis device and is greater than 2000 μm (2 mm). The quality is measured. Here, when the composition contains foods larger than 2 mm, etc., for example, the separation supernatant obtained by centrifugation is sufficiently removed in the portion of the composition that passes through a 9-mesh sieve (mesh 2 mm) The mass of the precipitated part becomes the content of fine particles and fine particle complexes in the composition (specifically, in the case of solid fat, it can be heated and dissolved in a dissolved state as needed to remove foods larger than 2 mm, etc. After that, centrifugal separation is performed, and the separation supernatant is removed). In addition, since a part of fat or water will be introduced into the precipitation part, the total mass of the fine particles and fine particle complexes in the composition means the total mass of the ingredients and food ingredients introduced into the precipitation part.

再者，更具體而言，於本發明中，組合物中之微粒子及微粒子複合體之含量例如可按照以下程序進行。即，例如可藉由如下方式測定組合物中之微粒子及微粒子複合體之含量：使任意量之組合物通過9目篩(泰勒篩目)，其後，將通過部分以15000 rpm進行1分鐘之離心分離，並對充分地去除了分離上清液之沈澱部分質量進行計量。關於通過9目篩時之篩網上殘留分，充分地進行靜置，其後，以不改變組合物之粒子大小之方式利用刮刀等使小於9目篩之網眼之含有不溶性食物纖維之微粒子充分地通過後，獲得通過部分。關於流動性低至不通過9目篩之程度之組合物(例如Bostwick黏度於20℃、30秒鐘下為10 cm以下之物性)，可利用橄欖油等溶劑稀釋至3倍左右，並將該狀態下通過9目篩後之組合物進行離心分離，測定組合物中之含有不溶性食物纖維之微粒子之含量。又，關於熱塑性之組合物，可進行加熱而於具有流動性之狀態下利用水等溶劑稀釋至3倍左右，將該狀態下通過9目篩後之組合物進行離心分離，測定組合物中之含有不溶性食物纖維之微粒子之含量。Furthermore, more specifically, in the present invention, the content of fine particles and fine particle complexes in the composition can be performed according to the following procedure, for example. That is, for example, the content of fine particles and fine particle complexes in the composition can be determined by passing an arbitrary amount of the composition through a 9-mesh sieve (Taylor sieve), and then passing the passing portion at 15000 rpm for 1 minute Centrifugal separation, and the mass of the precipitated part from which the separated supernatant has been sufficiently removed is measured. Regarding the residual content on the screen when passing through the 9-mesh sieve, allow it to stand still. After that, use a spatula or the like to keep the insoluble dietary fiber-containing particles smaller than the 9-mesh sieve in a way that does not change the particle size of the composition. After fully passing, the passing part is obtained. For a composition with a fluidity that is so low that it does not pass through a 9-mesh sieve (for example, the physical properties of Bostwick viscosity at 20°C and 10 cm or less at 30 seconds), it can be diluted to about 3 times with a solvent such as olive oil, and the The composition after passing through a 9-mesh sieve was centrifuged and the content of fine particles containing insoluble dietary fiber in the composition was measured. In addition, the thermoplastic composition can be heated and diluted to about three times with a solvent such as water in a fluid state, and the composition after passing through a 9 mesh sieve in this state is centrifuged to measure the composition. The content of fine particles containing insoluble dietary fiber.

又，本發明之組合物較佳為於施加擾動之前、即超音波處理前之狀態下含有特定個數以上之粒徑為特定範圍內之微粒子或微粒子複合體。具體而言，粒徑為2.3 μm～1600 μm之成為粒子形狀圖像解析裝置之測定對象之微粒子或微粒子複合體通常較佳為含有10000個/cm³ 以上、尤其10000個/cm³ 以上、進而1000000個/cm³ 以上。若具有上述特定範圍內之粒徑之微粒子或微粒子複合體之含有個數少於上述下限，則無法充分地發揮本發明之效果，故而欠佳。再者，具有上述特定範圍內之粒徑之微粒子或微粒子複合體之含有個數可使用上述解析組合物中之粒子之形態特徵之方法中所例示的、藉由粒子形狀解析裝置進行之平面粒子圖像解析(PITA-4)進行測定。In addition, the composition of the present invention preferably contains a specific number or more of fine particles or fine particle composites with a particle size within a specific range before the disturbance is applied, that is, before the ultrasonic treatment. Specifically, the fine particles or fine particle composites to be measured by the particle shape image analysis device with a particle size of 2.3 μm to 1600 μm generally preferably contain 10,000 particles/cm ³ or more, especially 10,000 particles/cm ³ or more, and 1000000 pieces/cm ³ or more. If the number of fine particles or fine particle composites having a particle diameter within the above-specified range is less than the above lower limit, the effect of the present invention cannot be sufficiently exhibited, which is undesirable. In addition, the number of fine particles or fine particle composites having a particle size within the above-mentioned specific range can be the plane particles exemplified by the particle shape analysis device as exemplified in the method of analyzing the morphological characteristics of particles in the above composition Measurement by image analysis (PITA-4).

[組合物之製造方法] 製備本發明之組合物之方法並無限制，只要可獲得滿足上述各種要件之組合物，則可使用任意之方法。具體而言，只要將本發明之組合物之材料、例如含有不溶性食物纖維之食材、以及任意使用之其他食材、食用油脂、調味料、及其他成分進行混合即可。但是，較佳為包含對含有不溶性食物纖維之食材根據情況於食用油脂或其他食材或成分之存在下進行微細化處理之步驟的方法。藉由以此方式對含有不溶性食物纖維之食材進行微細化處理，容易形成含有不溶性食物纖維之微粒子之複合體。並不確定藉由該微細化處理為何會形成微粒子之複合體，但藉由對含有不溶性食物纖維之食材進行微細化處理，有形成含有不溶性食物纖維之微粒子，並且複數個該微粒子集合而產生再凝集，形成具有上述特殊之形狀特徵之複合體之可能性。該由微粒子之凝集而產生之複合體之形成亦有特別是藉由使一定之水分或油脂共存、或施加高剪力、或施加加壓條件或升溫條件而進一步促進之可能性。先前，完全不知於此種條件下，微粒子複合體藉由再凝集會形成具有特定之形狀特性之複合體、或藉由該複合體之形成可獲得上述各種有用之效果。[Method of manufacturing composition] The method for preparing the composition of the present invention is not limited, and any method can be used as long as a composition satisfying the above-mentioned requirements is obtained. Specifically, the materials of the composition of the present invention, for example, food materials containing insoluble dietary fiber, and other food materials used arbitrarily, edible fats, seasonings, and other ingredients may be mixed. However, it is preferable to include a method of performing a step of miniaturizing the food material containing insoluble dietary fiber in the presence of edible fats and oils or other food materials or ingredients, as the case may be. By micronizing food materials containing insoluble dietary fiber in this way, it is easy to form a composite body of fine particles containing insoluble dietary fiber. It is not clear why the micronization will form a composite of microparticles, but by micronizing the food material containing insoluble food fibers, the microparticles containing insoluble food fibers are formed, and a plurality of the microparticles are assembled to produce The possibility of agglomeration to form a complex with the above-mentioned special shape characteristics. The formation of the complex produced by the aggregation of fine particles may also be further promoted by coexistence of a certain amount of water or oil, or application of high shear force, or application of pressurized conditions or temperature-increasing conditions. Previously, it was completely unknown that under such conditions, the microparticle complexes could form complexes with specific shape characteristics by re-aggregation, or the formation of the complexes could obtain the above-mentioned various useful effects.

本發明所使用之微細化處理之方法並無特別限定。微細化時之溫度亦無限制，為高溫粉碎、常溫粉碎、低溫粉碎之任一者均可。微細化時之壓力亦無限制，為高壓粉碎、常壓粉碎、低壓粉碎之任一者均可。但是，就有效率地獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體之組合物的觀點而言，較佳為能夠以高剪力於加壓條件下且升溫條件下以短時間對作為組合物之材料之食材及其他成分進行處理的方法。作為用於該微細化處理之裝置之例，可列舉摻合機、混合機、磨機、混練機、粉碎機、壓碎機、磨碎機等機器類，為該等之任一者均可。作為微細化時之體系，為乾式粉碎或濕式粉碎之任一者均可。於乾式微細化之情形時，作為其裝置，例如可使用乾式珠磨機、球磨機(滾動式、振動式等)等媒體攪拌磨機、噴射磨機、高速旋轉型衝擊式磨機(針磨機等)、輥磨機、錘磨機等。另一方面，於濕式微細化之情形時，作為其裝置，例如可使用珠磨機或球磨機(滾動式、振動式、行星式磨機等)等媒體攪拌磨機、輥磨機、膠體磨機、Star Burst、高壓均質機等。尤其較佳為媒體攪拌磨機(球磨機、珠磨機)或高壓均質機，更佳為媒體攪拌磨機。尤其較佳為使用濕式媒體攪拌磨機、特別是濕式珠磨機。藉由使用濕式媒體攪拌磨機，與其他微細化處理法相比，於將食品組合物進行靜置時不易產生組合物中之水分之乾燥，成為穩定性較高之品質，故而較佳。其原理並不清楚，認為其原因在於藉由濕式媒體攪拌磨機處理，容易形成較佳之狀態之微粒子複合體。The method of miniaturization used in the present invention is not particularly limited. The temperature during the miniaturization is also not limited, and it can be any of high temperature pulverization, normal temperature pulverization, and low temperature pulverization. The pressure during the miniaturization is also not limited, and it can be any of high-pressure crushing, normal-pressure crushing, and low-pressure crushing. However, from the viewpoint of efficiently obtaining a composition containing fine particles and fine particle composites of a specific shape as defined by the present invention, it is preferable to be able to apply high shear force under pressurized conditions and under elevated temperature for a short period of time. A method of processing food ingredients and other ingredients as the material of the composition. Examples of the device used for the miniaturization treatment include blenders, mixers, mills, kneaders, pulverizers, crushers, grinders, etc., any of which may be . The system at the time of miniaturization may be either dry crushing or wet crushing. In the case of dry miniaturization, as its device, for example, a dry bead mill, a ball mill (rolling type, vibration type, etc.) and other media stirring mills, jet mills, high-speed rotary impact mills (needle mills) Etc.), roller mills, hammer mills, etc. On the other hand, in the case of wet miniaturization, as the device, for example, a media stirring mill, a roll mill, a colloid mill such as a bead mill or a ball mill (rolling type, vibration type, planetary type mill, etc.) can be used. Machine, Star Burst, high pressure homogenizer, etc. It is particularly preferably a media agitating mill (ball mill, bead mill) or a high-pressure homogenizer, and more preferably a media agitating mill. It is particularly preferable to use a wet media stirring mill, especially a wet bead mill. By using a wet-type media agitating mill, compared with other miniaturization treatment methods, when the food composition is left to stand, it is less likely to cause drying of moisture in the composition and becomes a quality with higher stability, which is preferable. The principle is not clear. It is considered that the reason is that it is easy to form a fine particle complex in a better state by processing with a wet media stirring mill.

作為例子，於使用濕式珠磨機等濕式媒體攪拌磨機進行微細化處理之情形時，只要將作為組合物之材料之食材及其他成分裝填於濕式媒體攪拌磨機進行破碎即可。只要依照食材之大小或性狀、進而目標之微粒子複合體之性狀適當選擇顆粒之大小或填充率、出口網目大小、原料漿料之送液速度、研磨機旋轉強度、為僅通過一次之方式(單程)亦或是循環數次之方式(循環式)等條件並進行調整即可。以下列舉具體之條件之例，但本發明絲毫不受以下條件所束縛。As an example, when using a wet media agitator mill such as a wet bead mill for fine processing, the food material and other components that are the materials of the composition may be packed in the wet media agitator mill and crushed. As long as the size or filling rate of the particles, the outlet mesh size, the feed rate of the raw material slurry, the rotation strength of the grinder are selected according to the size or properties of the food ingredients, and the characteristics of the target microparticle composite, it is a one-pass method (single pass ) Or the method of circulating several times (circulating type) and other conditions can be adjusted. Examples of specific conditions are listed below, but the present invention is not bound by the following conditions at all.

濕式珠磨機所使用之顆粒之粒徑通常較佳為設為2 mm以下、尤其1 mm以下。於使用大於上述上限值之粒徑之顆粒之珠磨機粉碎機(例如通常使用3～10 mm之顆粒之磨光機(Attriter)等被稱為「球磨機」之媒體攪拌磨機)之情形時，獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體組合物需要長時間之處理，原理上亦難以藉由常壓進行加壓，因而難以獲得本發明之組合物。又，濕式珠磨機所使用之顆粒之材質較佳為設為與珠磨機內筒之材質相之材質，進而較佳為材質同時為氧化鋯。The particle size of the particles used in the wet bead mill is usually preferably set to 2 mm or less, especially 1 mm or less. In the case of using a bead mill pulverizer with particles larger than the above upper limit (for example, a media agitating mill called "ball mill" such as an Attriter with a particle size of 3 to 10 mm) At this time, it takes a long time to obtain a composition containing fine particles and fine particle composites of a specific shape specified by the present invention, and in principle, it is difficult to pressurize by normal pressure, so it is difficult to obtain the composition of the present invention. In addition, the material of the particles used in the wet bead mill is preferably the same as the material of the inner cylinder of the bead mill, and further preferably the material is also zirconia.

藉由濕式媒體攪拌磨機之處理較佳為於加壓條件下進行。於微細化處理時製造出加壓條件之方法並無限定，為了利用珠磨機粉碎機良好地獲得加壓條件，尤佳為於處理出口設置適當大小之過濾器，一面調整內容物之送液速度一面調整加壓條件進行處理之方法。處理時之壓力條件並無限制，處理時間中之最大壓力相對於常壓之差通常較佳為0.01 MPa以上、尤其0.02 MPa以上、進而0.03 MPa以上、尤其0.04 MPa以上。藉由處理時之最大壓力相對於常壓之差為上述下限值以上，能夠以短時間有效率地獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體之組合物。另一方面，處理時之壓力之上限並無限制，但若加壓條件過於苛刻則有設備破損之虞，故而處理時間中之最大壓力相對於常壓之差通常較佳為1 MPa以下、尤其0.50 MPa以下、進而0.40 MPa以下、尤其是0.30 MPa以下。The treatment by the wet media stirring mill is preferably carried out under pressurized conditions. The method for producing pressurized conditions during the miniaturization process is not limited. In order to obtain good pressurized conditions with a bead mill, it is particularly preferable to install a filter of an appropriate size at the processing outlet while adjusting the liquid feed of the contents The method of adjusting the pressure conditions while processing the speed. The pressure conditions during the treatment are not limited, and the difference between the maximum pressure and the normal pressure during the treatment time is usually preferably 0.01 MPa or more, especially 0.02 MPa or more, further 0.03 MPa or more, especially 0.04 MPa or more. When the difference between the maximum pressure during the treatment and the normal pressure is equal to or greater than the above lower limit, a composition containing fine particles and fine particle composites of a specific shape prescribed by the present invention can be efficiently obtained in a short time. On the other hand, the upper limit of the pressure during the treatment is not limited, but if the pressurization conditions are too severe, the equipment may be damaged, so the difference between the maximum pressure and the normal pressure during the treatment time is usually preferably 1 MPa or less, especially 0.50 MPa or less, further 0.40 MPa or less, especially 0.30 MPa or less.

藉由濕式媒體攪拌磨機之微細化處理時之溫度亦無限制，為高溫粉碎、常溫粉碎、低溫粉碎之任一者均可。但是，較佳為以成為相對於粉碎處理剛開始後之樣品溫度(處理溫度：T₁ )，粉碎處理結束時之樣品溫度(處理溫度：T₂ )滿足「T₁ ＋1＜T₂ ＜T₁ ＋50」之範圍內之升溫條件下之方式進行調整(此處單位為攝氏度(℃))。又，粉碎處理結束時之樣品溫度(處理溫度：T₂ )較佳為設為25℃以上(T₂ ≧25)。The temperature during the miniaturization treatment by the wet-type media agitator mill is also not limited, and it may be any of high-temperature crushing, normal-temperature crushing, and low-temperature crushing. However, preferably so as to be relative to the sample temperature after the beginning of the pulverization treatment (treatment temperature: T _1), when the sample end of the pulverization process temperature (processing temperature: T ₂₎ satisfies _{_{"T 1 +1 <T 2 <T}} 1 Adjust within the range of ＋50” under heating conditions (here the unit is Celsius (℃)). In addition, the sample temperature at the end of the pulverization treatment (treatment temperature: T ₂ ) is preferably 25° C. or higher (T ₂ ≧25).

藉由濕式媒體攪拌磨機之微細化處理之對象物為作為組合物之材料之食材(含有不溶性食物纖維之食材及其他食材)及其他成分之混合物。較佳為對該混合物預先實施藉由噴射磨機、針磨機、石臼粉碎磨機等之粗粉碎處理作為預處理。於此種情形時，較佳為將混合物之d50(中值粒徑)調整至例如通常10 μm以上、尤其20 μm以上並且通常1500 μm以下、尤其1000 μm以下之範圍之後供於藉由媒體攪拌磨機之微細化處理。藉由預先將混合物之中值粒徑調整至該範圍內，就工業上之生產性之觀點而言，較方便。The object to be refined by the wet-type media agitating mill is a mixture of food materials (food materials containing insoluble dietary fiber and other food materials) and other ingredients as the material of the composition. It is preferable that the mixture is previously subjected to rough grinding treatment by a jet mill, a pin mill, a stone grinder grinding mill, or the like as pretreatment. In this case, it is preferable to adjust the d50 (median particle diameter) of the mixture to, for example, usually 10 μm or more, especially 20 μm or more, and usually 1500 μm or less, especially 1000 μm or less, and then to be stirred by the medium The miniaturization of the mill. By adjusting the median diameter of the mixture within this range in advance, it is more convenient from the viewpoint of industrial productivity.

又，於成為藉由濕式媒體攪拌磨機之微細化處理之對象之混合物中包含水分之情形時，藉由設為食材(含有不溶性食物纖維之食材及其他食材)之水分含量低於其他成分及作為媒體之水分含量之狀態，能夠有效率地獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體之組合物，故而較佳。具體而言，較佳為使用乾燥食材作為食材(含有不溶性食物纖維之食材及其他食材)，並且使用油脂以及水作為媒體供於媒體攪拌磨機處理、特別是濕式珠磨機處理。In addition, when the mixture to be refined by the wet-type media agitator mill contains water, the moisture content of food materials (food materials containing insoluble food fibers and other food materials) is lower than other ingredients And as the state of the water content of the medium, a composition containing fine particles and fine particle composites of a specific shape prescribed by the present invention can be efficiently obtained, which is preferable. Specifically, it is preferable to use dry food materials as food materials (food materials and other food materials containing insoluble dietary fiber), and use fats and water as media for media stirring mill processing, especially wet bead mill processing.

又，藉由將成為藉由濕式媒體攪拌磨機之微細化處理之對象之混合物之黏度設為特定值以下，能夠有效率地獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體之組合物，因而較佳。具體而言，上述混合物之黏度(測定溫度20℃)之上限通常較佳為設為20 Pa・s以下、尤其8 Pa・s以下。另一方面，上述黏度(測定溫度20℃)之下限值並無特別限制，通常較佳為設為100 m Pa・s以上、尤其500 m Pa・s以上。In addition, by setting the viscosity of the mixture to be refined by the wet-type media agitator mill to a specific value or less, it is possible to efficiently obtain microparticles and microparticle composites containing the specific shape specified by the present invention The composition is therefore preferred. Specifically, the upper limit of the viscosity (measurement temperature 20° C.) of the mixture is usually preferably 20 Pa·s or less, especially 8 Pa·s or less. On the other hand, the lower limit of the viscosity (measurement temperature 20° C.) is not particularly limited, but it is usually preferably set to 100 m Pa·s or more, especially 500 m Pa·s or more.

又，若預先將成為藉由媒體攪拌磨機之微細化處理之對象之混合物之Bostwick黏度調整至特定值以下，則容易將藉由濕式媒體攪拌磨機之處理時之壓力調整至上述所需壓力條件，微細化處理效率進一步提高，因而較佳。具體而言，上述混合物之Bostwick黏度(測定溫度20℃)於1秒鐘通常較佳為設為28.0 cm以下。In addition, if the Bostwick viscosity of the mixture to be refined by the media stirring mill is adjusted to a specific value or less in advance, it is easy to adjust the pressure during the processing by the wet media stirring mill to the above-mentioned requirement Pressure conditions and finer processing efficiency are further improved, which is preferable. Specifically, the Bostwick viscosity (measurement temperature 20° C.) of the above mixture is usually preferably 28.0 cm or less in 1 second.

藉由媒體攪拌磨機之微細化處理之次數及時間亦無限制，通常藉由以單程處理進行破碎，能夠有效率地獲得包含本發明所規定之特定形狀之微粒子及微粒子複合體之組合物，因而較佳。於單程處理之情形時，其處理時間通常較佳為設為0.1分鐘以上、尤其1分鐘以上、進而2分鐘以上，又，通常較佳為設為25分鐘以下、尤其22分鐘以下、進而20分鐘以下。再者，藉由媒體攪拌磨機或高壓均質機之微細化處理之時間表示直至處理對象物被充分地進行剪斷處理而形成本發明所需之包含微粒子複合體之組合物之時間。作為具體例，例如於使用粉碎室之容積為100 mL且其去除顆粒(即能夠注入處理液)之空隙率為50%之珠磨破碎機以每分鐘200 mL之速度對樣品於不循環之情況下進行單程處理之情形時，粉碎室內之空餘容積為50 mL，因此樣品處理時間成為(100 mL×50%)/(200 mL/分鐘)＝0.25分鐘(15秒)。The number and time of the miniaturization treatment by the media agitator mill are also not limited. Generally, by crushing in a single pass, a composition containing fine particles and fine particle composites of a specific shape specified by the present invention can be efficiently obtained. It is therefore better. In the case of one-pass processing, the processing time is usually preferably set to 0.1 minutes or more, especially 1 minute or more, and further 2 minutes or more, and usually preferably set to 25 minutes or less, especially 22 minutes or less, and further 20 minutes. the following. In addition, the time of the refining process by a media stirring mill or a high-pressure homogenizer means the time until the object to be processed is sufficiently sheared to form the composition containing the fine particle complex required by the present invention. As a specific example, for example, when using a bead mill with a volume of 100 mL in a crushing chamber and a porosity of 50% for removing particles (that is, the processing liquid can be injected), the sample is not circulated at a rate of 200 mL per minute. In the case of single-pass processing, the free volume in the crushing chamber is 50 mL, so the sample processing time becomes (100 mL×50%)/(200 mL/min)=0.25 minutes (15 seconds).

[組合物之特性、用途] 本發明之組合物具有各種優異之特性。其一為乳化能力之提昇。於本發明中，所謂「乳化能力」，表示一面以100 rpm左右攪拌調整至20℃之樣品一面緩慢地注加沙拉油，將油注加至油滴開始浮游於組合物之表面時的油之總注加量相對於組合物1質量份之質量比率(%)。於油之總注加量相對於組合物100 g為50 g之情形時，乳化能力成為50%。關於乳化能力較高之組合物，於與其他油脂接觸、或與其他油脂混合之情形時，使該油脂乳化、穩定化之能力優異。具體而言，本發明之組合物之乳化能力並無限定，通常較佳為50%以上、尤其70%以上、進而100%以上、尤其是150%以上、特別是200%以上。藉由此種特性，本發明之組合物表現出如下性質：能夠用作油水混合食品之穩定劑，除此以外，藉由將本發明之組合物作為食品與較多地含有油脂之菜肴一起食用，能夠防止菜肴之乾燥(來自食材之水之蒸發)，進而亦會抑制菜肴之離油(來自食材之油脂分之浸出)，藉此能夠提昇菜肴之口感並且使該提昇之口感長時間持續。再者，本說明書中所謂「較多地含有油脂之菜肴」只要無特別申明，係指通常包含油脂3質量%以上、尤其5質量%以上之菜肴。該菜肴存在各種例子，作為一例，可列舉各種油炸食品等。[Characteristics and application of the composition] The composition of the present invention has various excellent characteristics. One is the improvement of emulsifying ability. In the present invention, the so-called "emulsifying ability" refers to the oil that is slowly added with salad oil while stirring the sample adjusted to 20°C at about 100 rpm, and the oil is added to the oil droplets when the oil droplets begin to float on the surface of the composition The mass ratio (%) of the total injection amount to 1 part by mass of the composition. When the total amount of oil added is 50 g with respect to 100 g of the composition, the emulsifying ability becomes 50%. A composition having a high emulsifying ability is excellent in the ability to emulsify and stabilize the fat and oil when it comes into contact with or mixes with other fats and oils. Specifically, the emulsifying ability of the composition of the present invention is not limited, and it is usually preferably 50% or more, especially 70% or more, and further 100% or more, especially 150% or more, especially 200% or more. With such characteristics, the composition of the present invention exhibits the following properties: it can be used as a stabilizer for oil-water mixed foods, and besides, by consuming the composition of the present invention as a food together with dishes containing more oil , It can prevent the drying of the dishes (the evaporation of the water from the ingredients), and also inhibit the oil from the dishes (the leaching of the fat from the ingredients), thereby enhancing the taste of the dishes and making the improved taste last for a long time. In addition, as long as there is no special statement, the "dish which contains a lot of fats" in this specification means the dish which generally contains 3 mass% or more of fats and oils, especially 5 mass% or more. There are various examples of the dish. As an example, various fried foods and the like can be cited.

又，關於本發明之組合物，於將其作為食品而食用之情形時，亦具有可降低(可改善)起因於不溶性食物纖維之澀味之特性。所謂澀味(astringent taste、astringency)，係將組合物含於口中時對口中賦予如收緊之感覺之味道。其產生機制並不明確，認為澀味與藉由刺激味覺之神經細胞而感覺到之味道不同，係近於藉由使口中之細胞收縮而感覺到之觸覺之感覺。例如，紅葡萄酒之特徵在於源自來自葡萄之單寧之澀味，澀味雖與該澀味、苦味或辣味相似，但為不同之感覺。於含有不溶性食物纖維之食品中通常存在此種澀味，因而成為食用之障礙之情況較多。然而，本發明之組合物儘管含有不溶性食物纖維，但由於此種澀味得到減少，故而容易食用。該澀味改善之原理不明確，認為隨著組合物之乳化能力變高，與油脂之親和性變高，藉此有可能對味蕾細胞表面之脂質膜產生些許影響。In addition, the composition of the present invention has the property of reducing (improving) the astringency caused by insoluble dietary fiber when it is eaten as food. The so-called astringent taste (astringent taste) is a taste that gives the mouth a feeling of tightening when the composition is contained in the mouth. The mechanism of its production is not clear. It is believed that the astringent taste is different from the taste felt by stimulating the nerve cells of taste, which is close to the tactile sensation felt by contracting the cells in the mouth. For example, red wine is characterized by an astringent taste derived from tannins derived from grapes. Although the astringent taste is similar to the astringent taste, bitter taste, or spicy taste, it is a different feeling. Such astringency is usually present in foods containing insoluble dietary fiber, and thus becomes an obstacle to eating in many cases. However, although the composition of the present invention contains insoluble dietary fiber, since such astringency is reduced, it is easy to eat. The principle of this astringency improvement is not clear. It is considered that as the emulsifying ability of the composition becomes higher, the affinity with the fat becomes higher, and thus it may have a slight effect on the lipid film on the surface of the taste bud cells.

又，本發明之組合物亦存在具有抗離水性(可抑制水分分離之性質)或抗乾燥性(可抑制因水分之蒸發而引起之乾燥之性質)等穩定性優異之特性之情況。藉由此種優異之穩定性，本發明之組合物於作為食品於商業上流通之情形時，微生物增生或風味變差等風險會降低，因而有利。In addition, the composition of the present invention may have excellent stability characteristics such as water separation resistance (a property capable of suppressing moisture separation) or drying resistance (a property capable of suppressing drying due to evaporation of water). With such excellent stability, when the composition of the present invention is commercially circulated as food, the risk of microbial growth or flavor deterioration is reduced, which is advantageous.

本發明之組合物能夠於該狀態下直接作為食品而食用，另外，能夠作為飲食品或液狀調味料之原料或素材而良好地使用。即，作為本發明之對象，包含含有本發明之組合物之飲食品及液狀調味料。藉由將本發明之組合物用作原料之一部分，能夠製造分散穩定性較高之醬料或調味汁、蘸料、蛋黃醬、調味醬、黃油、果醬等調味料。於以此方式將本發明之組合物添加於調味料中之情形時，本發明之組合物於調味料中之添加量並無限定，較理想為設為大致0.001～50質量%左右。又，於製造時，將上述組合物無論何時添加至調味料中均可。詳細而言，可對調味料添加組合物，亦可對調味料之原料添加本發明之組合物之材料(食材等)之後實施微細化處理，還可將該等方法進行組合，對調味料添加本發明之組合物之方法於工業上較方便，從而較佳。本發明之組合物由於上述澀味之減少之未知屬性，主要可期待於食品領域中之應用。又，由於上述乳化能力提昇之未知屬性，於食品領域中，主要可於例如麵包製作業界等忌避食品添加物之使用之業界中作為乳化劑之代替物而使用。又，本發明之組合物由於上述乳化能力提昇之未知屬性，可作為乳化劑之代替物於食品領域以及各種領域中廣泛使用，因而工業上有利。The composition of the present invention can be directly consumed as a food in this state, and can also be used favorably as a raw material or material for food and drink or liquid seasoning. That is, as the object of the present invention, foods and beverages and liquid seasonings containing the composition of the present invention are included. By using the composition of the present invention as a part of raw materials, it is possible to manufacture sauces, sauces, dips, mayonnaise, seasonings, butter, jams and other seasonings with high dispersion stability. In the case where the composition of the present invention is added to a seasoning in this way, the amount of the composition of the present invention added to the seasoning is not limited, but it is preferably set to approximately 0.001 to 50% by mass. Also, at the time of manufacture, the above composition may be added to the seasoning whenever possible. In detail, the composition may be added to the seasoning, or the materials (food materials, etc.) of the composition of the present invention may be added to the raw material of the seasoning, and then subjected to a miniaturization treatment, and these methods may be combined to add the seasoning. The method of the composition of the present invention is industrially more convenient and therefore preferred. The composition of the present invention is mainly expected to be used in the field of food due to the above-mentioned unknown property of reduced astringency. In addition, due to the unknown properties of the above-mentioned enhancement of emulsifying ability, in the food field, it is mainly used as a substitute for emulsifiers in industries that avoid the use of food additives, such as the bread making industry. In addition, the composition of the present invention can be widely used in the food field and various fields as a substitute for emulsifiers due to the unknown properties of the above-mentioned enhancement of emulsifying ability, which is industrially advantageous.

再者，若應用作為本發明之組合物所發揮之未知屬性之乳化能力之提昇作用，則作為本發明之一態樣，亦可提出使包含不溶性食物纖維之組合物之乳化能力提昇之方法。該乳化能力提昇方法包括將包含不溶性食物纖維之任意組合物藉由進行粉碎處理而轉化為上述本發明之組合物。於該乳化能力提昇方法中，包含不溶性食物纖維之組合物相當於上述製造本發明之組合物之方法中成為微細化之對象之作為本發明之組合物之構成要素之食材及其他成分之混合物。關於其他詳細情況，如針對本發明之組合物及其製造方法於上文所詳細敍述般。In addition, if the emulsifying ability of the unknown attribute exerted by the composition of the present invention is applied, as an aspect of the present invention, a method of improving the emulsifying ability of the composition containing insoluble food fiber can also be proposed. The emulsifying ability improvement method includes converting any composition containing insoluble dietary fiber into a composition of the present invention as described above by performing a crushing treatment. In the method for improving emulsifying ability, a composition containing insoluble dietary fiber is equivalent to a mixture of food materials and other components that are constituent elements of the composition of the present invention, which is an object of miniaturization in the above-described method of manufacturing the composition of the present invention. The other details are as described above in detail for the composition of the present invention and the method of manufacturing the same.

再者，若應用作為本發明之組合物所發揮之未知屬性之澀味之改善(減少)作用，則作為本發明之一態樣，亦可提出對包含不溶性食物纖維之組合物之澀味進行改善之方法。該澀味改善方法包括將包含不溶性食物纖維之任意組合物藉由進行粉碎處理而轉化為上述本發明之組合物。於該澀味改善方法中，包含不溶性食物纖維之組合物相當於上述製造本發明之組合物之方法中成為微細化之對象之作為本發明之組合物之構成要素之食材及其他成分之混合物。關於其他詳細情況，如針對本發明之組合物及其製造方法於上文所詳細敍述般。 [實施例]Furthermore, if an astringent taste improvement (reduction) effect of unknown properties exerted by the composition of the present invention is applied, as one aspect of the present invention, it may also be proposed to perform astringent taste of a composition containing insoluble dietary fiber Ways to improve. The method for improving astringency includes converting any composition containing insoluble dietary fiber into a composition of the present invention described above by performing a crushing treatment. In this method for improving astringency, a composition containing insoluble dietary fiber corresponds to a mixture of food materials and other components that are constituent elements of the composition of the present invention, which is an object of miniaturization in the method of manufacturing the composition of the present invention. The other details are as described above in detail for the composition of the present invention and the method of manufacturing the same. [Example]

以下，依據實施例進一步詳細地說明本發明，但該等實施例只不過是為了方便說明而揭示之例，本發明無論於何種意義下均不限定於該等實施例。Hereinafter, the present invention will be described in further detail based on examples, but these examples are merely examples disclosed for convenience of description, and the present invention is not limited to these examples in any sense.

[組合物試樣之製備] 如以下般製備試驗例1～41之組合物試樣。[Preparation of composition samples] The composition samples of Test Examples 1 to 41 were prepared as follows.

將作為果實類之一種之蘋果及萼梨、作為藻類之一種之海帶、作為種實類之一種之腰果、作為穀物類之一種之玉米、以及作為蔬菜類之一種之甜菜、胡蘿蔔、南瓜、甜辣椒、青花菜、及蕃茄之乾燥物利用下述表3之「預處理」所記載之方法進行粉碎，獲得乾燥粉碎物。又，將作為豆類之一種之青豌豆、大豆、及毛豆(將大豆於未熟之狀態下連豆莢一起收穫且豆呈現出綠色之外觀者)煮後自豆莢中取出進行乾燥，將所得者作為可食部，利用下述表3之「預處理」所記載之方法進行粉碎，獲得乾燥粉碎物。將各乾燥粉碎物全部進行乾燥處理直至至少水分活性成為0.95以下。再者，使用一般供於飲食之部分(非可食部以外之部分)作為各食材之可食部，並且使用玉米之芯、甜辣椒之種或蒂、南瓜之種或瓤、甜菜之皮、青花菜之莖葉、毛豆之豆莢、及蕃茄之蒂作為一部分食材之非可食部。Apple and calyx as a kind of fruit, kelp as a kind of algae, cashew as a kind of seed, corn as a kind of grain, and beet as a kind of vegetable, carrot, pumpkin, sweet The dried products of chili, broccoli, and tomatoes were crushed by the method described in "Pretreatment" in Table 3 below to obtain dried and crushed products. In addition, green peas, soybeans, and edamame (a kind of beans that are harvested together with pods in an unripe state and the beans have a green appearance) are cooked, taken out from the pods, and dried. The edible part is pulverized by the method described in "Pretreatment" in Table 3 below to obtain a dried pulverized product. All of the dried and pulverized products are dried until at least the water activity becomes 0.95 or less. In addition, use the portion (parts other than the edible portion) that is generally used for eating and drinking as the edible portion of each ingredient, and use the corn cob, sweet pepper seeds or stems, pumpkin seeds or stuffing, beet skin, The stems and leaves of broccoli, the pods of edamame, and the stems of tomatoes are inedible parts of some ingredients.

按照下述表所記載之配方將該等乾燥粉碎物、作為媒體之水及油脂任意地一起適當混合，並利用桌上攪拌機充分地攪拌直至外觀上變得大致均勻，而獲得糊狀之粗粉碎組合物。作為油脂，使用市售之橄欖油(飽和脂肪酸14%、不飽和脂肪酸80%)。According to the formula described in the following table, the dry crushed materials, water and fat as media are arbitrarily mixed together appropriately, and fully stirred with a table mixer until the appearance becomes substantially uniform, to obtain a coarse crushed paste combination. As the fat and oil, commercially available olive oil (saturated fatty acid 14%, unsaturated fatty acid 80%) was used.

對該等粗粉碎組合物任意地按照下述表3之「預處理」所記載之方法進行預處理之後，按照下述表3之「微細化處理方法」所記載之方法實施微細化處理。於使用「顆粒」作為媒體之情形時，使用濕式珠磨微粉碎機及

1 mm之顆粒，基於下述表所記載之處理條件實施微細化處理，獲得各組合物試樣。關於加壓條件，藉由適當變更濕式珠磨微粉碎機之出口之網眼及送液速度進行調整，以使處理中之最大壓力(於常壓下之處理之情形時不加壓，因而成為0)成為下述表中所記載之加壓條件，並以一定之條件進行微細化處理直至處理結束後。After arbitrarily pretreating these coarsely pulverized compositions according to the method described in "Pretreatment" in Table 3 below, the refining treatment is performed in accordance with the method described in "Refinement Treatment Method" in Table 3 below. When using “particles” as the media, use a wet bead mill and

Particles of 1 mm were subjected to fine processing based on the processing conditions described in the following table to obtain samples of each composition. Regarding the pressurization conditions, by appropriately changing the mesh and liquid feeding speed of the outlet of the wet bead mill, the maximum pressure during the treatment (not pressurized in the case of treatment under normal pressure), Become 0) Become the pressurized condition described in the following table, and perform the refinement process under a certain condition until the end of the process.

[與組合物試樣之形態及物性有關之特徵之解析] 針對利用上述順序所獲得之試驗例1～41之組合物試樣，按照以下順序對與形態及物性有關之特徵進行解析。[Analysis of the characteristics related to the morphology and physical properties of the composition sample] With respect to the composition samples of Test Examples 1 to 41 obtained in the above order, the characteristics related to the morphology and physical properties were analyzed in the following order.

＜組合物試樣之形態特徵解析(長徑、短徑、凹凸度)＞於不施加擾動之狀態下之(超音波處理前之)各組合物試樣中之粒子(微粒子及微粒子複合體)之形態特徵解析時，為藉由動態圖像解析法之粒子分析型，作為能夠設置下文所述之高像素相機之粒子分析計，使用Seishin Enterprise股份有限公司製造之PITA-4。於粒子圖像之拍攝時，作為能夠拍攝有效像素數為1920(H)×1080(V)且像素大小比2.8 μm×2.8 μm左右更詳細之平面圖像之相機，使用DMK33UX290(The Imaging Source公司製造)。作為拍攝時之物鏡，使用倍率4倍者，作為流槽，使用合成石英玻璃製平面擴展槽。<Analysis of the morphological characteristics of the composition sample (long diameter, short diameter, unevenness)> When analyzing the morphological characteristics of the particles (microparticles and microparticle complexes) in each sample of the composition (before the ultrasonic treatment) without disturbance, it is the particle analysis type by the dynamic image analysis method, as The particle analyzer of the high-pixel camera described below can be installed using PITA-4 manufactured by Seishin Enterprise Co., Ltd. When shooting particle images, DMK33UX290 (The Imaging Source company) is used as a camera that can capture a more detailed planar image with an effective number of pixels of 1920(H)×1080(V) and a pixel size of more than about 2.8 μm×2.8 μm manufacture). As the objective lens at the time of shooting, a magnification of 4 times is used, and as a flow cell, a flat expansion groove made of synthetic quartz glass is used.

各組合物試樣中之粒子圖像之拍攝係將各組合物試樣利用溶劑稀釋至1000倍，一面以適當之流量於流槽內流動一面進行。於粒子圖像之拍攝時，以如下方式設定粒子圖像解析裝置之條件：適當地設定焦點，從而能夠清楚地確認試樣中之粒子形狀，並且適當地設定與背景之對比度，從而能夠明確地判別試樣中之粒子。作為取得粒子圖像時之解析條件之設定例，使用8 Bit灰度之攝相機以LED強度100、相機增益100 db之形式取得平面圖像之後，將其中所存在之粒子圖像之亮度等級設為115、將輪廓電平設為160，拍攝各個粒子之圖像10000張以上供於形態特徵解析。作為測定時之溶劑及載液，使用蒸餾水。再者，自超音波處理前之所有組合物試樣1 cm³ 中確認到粒徑2.3 μm～1600 μm之粒子至少10000個以上。The imaging of particle images in each composition sample is carried out by diluting each composition sample to 1,000 times with a solvent while flowing in the flow cell at an appropriate flow rate. When shooting a particle image, the conditions of the particle image analysis device are set as follows: the focus is set appropriately, so that the shape of the particles in the sample can be clearly confirmed, and the contrast with the background is set appropriately, so that it can be clearly Identify the particles in the sample. As an example of setting the analysis conditions when acquiring particle images, after using a 8-bit grayscale camera to obtain a planar image in the form of LED intensity 100 and camera gain 100 db, set the brightness level of the particle image present in it For 115, set the outline level to 160, and capture more than 10,000 images of each particle for morphological feature analysis. Distilled water was used as the solvent and carrier liquid during the measurement. In addition, at least 10,000 particles with a particle size of 2.3 μm to 1600 μm were confirmed from 1 cm ³ of all composition samples before ultrasonic treatment.

關於針對超音波處理前之各組合物試樣所拍攝之1920像素×1080像素之粒子圖像(像素大小2.8 μm×2.8 μm)10000張中最低像素數15像素以上之粒子，藉由上述方法測量「長徑」及「短徑」以及「凹凸度」，算出上述數值N(I)～N(III)。於數值N(III)之算出時，亦使用下文所述之超音波處理後之每單位體積之比表面積。About 1920 pixel × 1080 pixel particle images (pixel size 2.8 μm × 2.8 μm) taken for each composition sample before ultrasonic processing, particles with a minimum pixel number of 15 pixels or more in 10000 sheets are measured by the above method "Long diameter" and "Short diameter" and "Concavo-convexity" calculate the above numerical values N(I) to N(III). In the calculation of the value N(III), the specific surface area per unit volume after ultrasonic treatment described below is also used.

＜粒徑分佈(眾數徑、最大徑、d50、每單位體積之比表面積)＞使用MicrotracBEL股份有限公司之Microtrac MT3300 EX2系統作為雷射繞射式粒度分佈測定裝置，測定各組合物試樣之粒徑分佈。作為測定時之溶劑，使用蒸餾水，作為測定應用軟體，使用DMSII(Data Management System version2，MicrotracBEL股份有限公司)。於測定時，按下測定應用軟體之洗淨按鈕實施洗淨之後，按下該軟體之Setzero按鈕實施零位調整，利用樣品裝載直接投入樣品直至進入適當濃度範圍。<Particle size distribution (mode diameter, maximum diameter, d50, specific surface area per unit volume)> The Microtrac MT3300 EX2 system from MicrotracBEL Co., Ltd. was used as a laser diffraction particle size distribution measuring device to measure the particle size distribution of each composition sample. Distilled water was used as the solvent during the measurement, and DMSII (Data Management System version 2, MicrotracBEL Co., Ltd.) was used as the measurement application software. During the measurement, press the cleaning button of the measurement application software to perform cleaning, and then press the Setzero button of the software to perform zero adjustment, and use the sample loading to directly put the sample into the appropriate concentration range.

於不施加擾動之試樣、即超音波處理前之試樣之測定時，於試樣投入後於樣品裝載2次以內將試樣濃度調整至適當範圍內，其後，立即以流速60%且10秒之測定時間進行雷射繞射測定，將所獲得之結果作為測定值。另一方面，於施加過擾動之試樣、即超音波處理後之試樣之測定時，於試樣投入後利用樣品裝載將試樣濃度調整至適當範圍內，其後，按下該軟體之超音波處理按鈕以輸出40 W施加3分鐘頻率40 kHz之超音波。其後，進行3次消泡處理之後再次進行樣品裝載處理，確認試樣濃度依然為適當範圍，其後，快速地以流速60%且10秒之測定時間進行雷射繞射測定，將所獲得之結果作為測定值。作為測定條件，使用分佈顯示：體積、粒子折射率：1.60、溶劑折射率：1.333、測定上限(μm)＝2000.00 μm、測定下限(μm)＝0.021 μm之條件。For the measurement of the sample without disturbance, that is, the sample before ultrasonic treatment, adjust the sample concentration to an appropriate range within 2 times after loading the sample after the sample is loaded, and then immediately at a flow rate of 60% and The laser diffraction measurement was performed at a measurement time of 10 seconds, and the obtained result was used as the measurement value. On the other hand, in the measurement of the sample subjected to the disturbance, that is, the sample after ultrasonic treatment, the sample concentration is adjusted to the appropriate range by the sample loading after the sample is input, and then, press the software The ultrasonic processing button outputs 40 W and applies ultrasonic waves with a frequency of 40 kHz for 3 minutes. After that, after three defoaming treatments, the sample loading process was performed again to confirm that the sample concentration was still within the appropriate range. Thereafter, the laser diffraction measurement was quickly performed at a flow rate of 60% and a measurement time of 10 seconds to obtain The result is taken as the measured value. As the measurement conditions, conditions showing distribution: volume, particle refractive index: 1.60, solvent refractive index: 1.333, upper measurement limit (μm)=2000.00 μm, and lower measurement limit (μm)=0.021 μm were used.

於測定試樣之每個通道之粒徑分佈時，使用以下表2所記載之每個測定通道之粒徑作為標準進行測定。按各通道逐個地測定各通道所規定之粒徑以下且大於下一通道所規定之粒徑(於測定範圍之最大通道中為測定下限粒徑)之粒子之頻度，將測定範圍內之所有通道之合計頻度作為分母，求出各通道之粒子頻度%。具體而言，對以下132通道之各者之粒子頻度%進行測定。針對測定所獲得之結果，將粒子頻度%最大之通道之粒徑作為眾數粒徑。於存在複數個完全相同之粒子頻度%之通道之情形時，採用其中粒徑最小之通道之粒徑作為眾數粒徑。又，採用經確認粒子頻度之通道之中粒徑最大之通道之粒徑作為最大粒徑。When measuring the particle size distribution of each channel of the sample, the particle size of each measurement channel described in Table 2 below is used as a standard for measurement. Measure the frequency of particles that are below the specified particle size of each channel and greater than the specified particle size of the next channel (the lower limit particle size in the largest channel of the measurement range) according to each channel, and all channels within the measurement range The total frequency is used as the denominator, and the particle frequency% of each channel is obtained. Specifically, the particle frequency% of each of the following 132 channels is measured. For the results obtained by the measurement, the particle diameter of the channel with the largest particle frequency% is taken as the mode particle diameter. When there are multiple channels with the same particle frequency %, the particle diameter of the channel with the smallest particle diameter is used as the mode particle diameter. In addition, the diameter of the channel with the largest particle diameter among the channels of confirmed particle frequency is used as the maximum particle diameter.

[表2]

[Table 2]

＜乳化能力＞將各組合物試樣調整至20℃，並一面以100 rpm左右進行攪拌一面緩慢地注加沙拉油，於油滴開始浮游於組合物之表面之時點停止注加，測定油之總注加量相對於組合物試樣之質量比率(%)。<Emulsification ability> Adjust the sample of each composition to 20°C, and slowly add salad oil while stirring at about 100 rpm, stop the injection when the oil droplets begin to float on the surface of the composition, and measure the total amount of oil injected Relative to the mass ratio (%) of the composition sample.

[組合物試樣之官能評價] 針對以上述順序所獲得之試驗例1～41之組合物試樣，按照以下順序實施其官能評價。[Functional evaluation of composition samples] The composition samples of Test Examples 1 to 41 obtained in the above order were subjected to functional evaluation in the following order.

＜乾燥抑制、離油抑制、及含油脂菜肴之口感＞使用炸雞(脂質8%)作為含油脂菜肴。將該菜肴加熱後，於其上表面載置各組合物試樣1大湯匙，於冰箱(4℃)靜置一晩(大致16小時)。其後，共計10人次經過訓練之官能檢查員試吃菜肴，並針對食用時之口感對品質進行評價。<Suppression of drying, suppression of oil separation, and taste of oily dishes> Use fried chicken (fat 8%) as a fat-containing dish. After heating the dish, 1 tablespoon of each composition sample was placed on the upper surface, and allowed to stand in the refrigerator (4°C) overnight (approximately 16 hours). After that, a total of 10 trained functional inspectors tried to eat dishes, and evaluated the quality for the taste when eating.

具體而言，關於「乾燥抑制」，係以如下5個等級對食用時之菜肴之乾燥程度進行評價：5：濕潤，美味；4：較濕潤，稍美味；3：較乾巴巴但為容許範圍內；2：較乾巴巴，不美味；1：乾巴巴，不美味。Specifically, with regard to "suppression of dryness", the dryness of the dish at the time of eating is evaluated in the following 5 grades: 5: moist, delicious; 4: moist, slightly delicious; 3: dry but acceptable Inside; 2: dry, not delicious; 1: dry, not delicious.

又，關於「離油抑制」，係以如下5個等級對食用時之來自菜肴之離油(來自食材之油脂分浸出)進行評價：5：離油少；4：離油較少；3：有離油但為容許範圍內；2：離油較多；1：離油多。In addition, regarding "suppression of oil separation", the separation of oil from the dishes (leaching of fats and oils from food ingredients) at the time of eating is evaluated in the following 5 levels: 5: less oil separation; 4: less oil separation; 3: There is oil separation but within the allowable range; 2: more oil separation; 1: more oil separation.

又，關於「含油脂菜肴之口感」，係以如下5個等級對含油脂菜肴(炸雞)之口感進行評價：5：美味；4：稍美味；3：普通；2：稍不美味；1：不美味。In addition, regarding the "taste of oily dishes", the taste of oily dishes (fried chicken) is evaluated in the following 5 levels: 5: delicious; 4: slightly delicious; 3: normal; 2: slightly unpalatable; 1 :Not delicious.

＜澀味＞共計10人次經過訓練之官能檢查員試吃各組合物試樣1大湯匙，並針對食用時之「澀味」對品質進行評價。具體而言，係以如下5個等級對食用時之組合物試樣之澀味進行評價：5：無澀味，美味；4：澀味少；稍美味；3：稍存在澀味但為容許範圍內；2：澀味較明顯、稍不美味；1：澀味明顯、不美味。<Astringent> A total of 10 trained functional inspectors try to eat 1 tablespoon of each sample of the composition, and evaluate the quality for the "astringency" at the time of consumption. Specifically, the astringency of the composition sample at the time of eating was evaluated in the following 5 grades: 5: no astringency, delicious; 4: less astringent; slightly delicious; 3: slightly astringent but acceptable Within the range; 2: The astringency is obvious and slightly unpalatable; 1: The astringency is obvious and unpalatable.

＜穩定性(抗離水)、穩定性(抗乾燥)＞使各組合物試樣於盤中以1 mm之厚度薄薄地展開，共計10人次經過訓練之官能檢查員利用目視對其進行觀察，並對其品質進行評價。＜Stability (anti-water separation), stability (anti-drying)＞ Each composition sample was spread thinly in a tray with a thickness of 1 mm, and a total of 10 trained functional inspectors observed it visually and evaluated its quality.

具體而言，關於「穩定性(抗離水)」，官能檢查員對於4℃靜置一晩(16小時)之組合物試樣之水分之分離程度與剛製造後之組合物試樣進行比較而進行評價。作為評分，係以如下5個等級進行評價：5：大致無離水，較佳；4：於組合物表面可確認到液滴分離，但整體較少，較佳；3：於組合物表面可確認到液滴分離，但為容許範圍內；2：於組合物表面可確認到液滴分離，其數量較多，稍欠佳；1：於組合物表面可確認到液滴分離，其數量明顯，欠佳。Specifically, with regard to "stability (resistance to water separation)", the functional inspector compares the degree of moisture separation of the composition sample that has been left standing at 4°C for one night (16 hours) with the composition sample immediately after manufacture. Make an evaluation. As a rating, it is evaluated on the following 5 levels: 5: almost no water separation, preferably; 4: separation of droplets can be confirmed on the surface of the composition, but the whole is less, preferably; 3: confirmation on the surface of the composition To the separation of droplets, but within the allowable range; 2: The separation of droplets can be confirmed on the surface of the composition, which is a large number, which is slightly poor; 1: The separation of droplets can be confirmed on the surface of the composition, the number of which is obvious, Poor.

又，關於「穩定性(抗乾燥)」，係官能檢查員對在4℃下靜置一晩(16小時)之組合物試樣之乾燥程度與剛製造後之組合物試樣進行比較而進行評價。作為評分，係以如下5個等級進行評價：5：組合物之乾燥較少，較佳；4：組合物之乾燥稍少，較良好；3：組合物存在乾燥但為容許範圍內；2：組合物之乾燥較明顯，稍欠佳；1：組合物之乾燥明顯，欠佳。In addition, regarding "stability (anti-drying)", a functional inspector compares the dryness of a composition sample that has been left at 4°C for one night (16 hours) with the composition sample immediately after manufacture Evaluation. As a score, it is evaluated in the following 5 grades: 5: the composition is less dry, preferably; 4: the composition is slightly less dry, and is better; 3: the composition is dry but within the allowable range; 2: The drying of the composition is more obvious, which is slightly unsatisfactory; 1: The drying of the composition is obvious, which is not good.

＜官能評價之實施順序＞針對上述各官能試驗中關於與味覺有關之評價項目即「乾燥抑制」、「離油抑制」、「含油脂菜肴之口感」、及「澀味」，對官能檢查員實施下述A)～C)之識別訓練，之後選拔成績特別優秀且具有商品開發經驗、關於食品之味道或外觀等品質之知識豐富且關於各官能檢查項目能夠進行絕對評價之檢查員。<Function evaluation sequence> For the evaluation items related to the sense of taste in each of the above-mentioned functional tests, namely "drying suppression", "oil-off suppression", "taste of oily dishes", and "astringency", perform the following A) to C for the functional inspector ) Recognition training, and then select the inspectors who have particularly excellent results and have product development experience, rich knowledge about the taste and appearance of food, and can perform an absolute evaluation of each functional inspection item.

A)味質識別試驗：其係針對五味(甜味：砂糖之味道；酸味：酒石酸之味道；旨味：麩胺酸鈉之味道；鹹味：氯化鈉之味道；苦味：咖啡因之味道)，製作與各成分之閾值接近之濃度之水溶液各1個，於其中增加蒸餾水2個，由合計7個樣品中準確地識別各味道之樣品。 B)濃度差識別試驗：其係準確地識別濃度稍有不同之5種鹽水溶液、乙酸水溶液之濃度差； C)3點識別試驗：其係自製造商A公司醬油2個與製造商B公司醬油1個合計3個樣品中準確地識別B公司醬油。A) Taste quality recognition test: it is for the five flavors (sweetness: sugar taste; sourness: tartaric acid taste; purpose: sodium glutamate taste; salty: sodium chloride taste; bitterness: caffeine taste), One aqueous solution with a concentration close to the threshold of each component is prepared, and two distilled waters are added to the sample, and the samples of each taste are accurately identified from the total of seven samples. B) Concentration difference identification test: it is to accurately identify the concentration difference of five kinds of saline solutions and acetic acid solutions with slightly different concentrations; C) Three-point identification test: It is a three-sample total of 2 soy sauces from manufacturer A and 1 soy sauce from manufacturer B to accurately identify soy sauce from company B.

又，上述任一評價項目均為事前由全體檢查員進行標準樣品之評價並針對評價基準之各分數進行標準化之後由共計10人次進行有客觀性之官能檢查。各評價項目之評價係以各檢查員自各項目之5個等級之評分中選擇一個與自己之評價最接近之數字之方式進行評價。評價結果之統計係根據共計10人次之分數之算術平均值而算出，進而為了評價官能檢查員間之差異，算出標準偏差。In addition, in any of the above evaluation items, the standard samples are evaluated by all the inspectors in advance and the scores of the evaluation criteria are standardized, and then a total of 10 person-times perform objective functional tests. The evaluation of each evaluation item is conducted by each inspector selecting a number that is closest to his own evaluation from the five grades of each item. The statistics of the evaluation results are calculated based on the arithmetic average of the scores of 10 persons in total, and furthermore, in order to evaluate the difference between the functional inspectors, the standard deviation is calculated.

[組合物試樣之解析、評價結果] 將試驗例1～41之組合物試樣之解析及評價結果示於以下之表3。[Analysis and evaluation results of composition samples] The analysis and evaluation results of the composition samples of Test Examples 1 to 41 are shown in Table 3 below.

[表3-1]

[Table 3-1]

[表3-2]

[Table 3-2]

[表3-3]

[Table 3-3]

[表3-4]

[Table 3-4]

[表3-5]

[Table 3-5]

[表3-6]

[Table 3-6]

[表3-7]

[Table 3-7]

[表3-8]

[Table 3-8]

[表3-9]

[Table 3-9]

[表3-10]

[Table 3-10]

[表4-1]

[Table 4-1]

[表4-2]

[Table 4-2]

[表4-3]

[Table 4-3]

[表4-4]

[Table 4-4]

[表4-5]

[Table 4-5]

[表4-6]

[Table 4-6]

[表4-7]

[Table 4-7]

[表4-8]

[Table 4-8]

[表4-9]

[Table 4-9]

[表4-10]

[產業上之可利用性][Table 4-10]

[Industry availability]

本發明之組合物由於上述澀味之減少之未知屬性，主要可期待於食品領域中之應用，另外，由於上述乳化能力提昇之未知屬性，可作為乳化劑之代替物廣泛使用於食品領域以及其他各種領域中，因而工業上有利。The composition of the present invention is mainly expected to be used in the food field due to the above-mentioned unknown property of reduced astringency. In addition, due to the above-mentioned unknown property of improved emulsifying ability, it can be widely used as a substitute for emulsifiers in the food field and other It is industrially advantageous in various fields.

Claims

一種組合物，其係含有包含不溶性食物纖維之微粒子複合體者，且滿足下述(1)~(5)，並且滿足下述(6-1)~(6-3)中之1者以上：(1)含有不溶性食物纖維0.1質量%以上；(2)總油脂分含量未達20質量%；(3)超音波處理前之最大粒徑大於100μm；(4)超音波處理前之眾數徑為5μm以上400μm以下；(5)超音波處理後之眾數徑為0.3μm以上100μm以下；(6-1)藉由下述式(I)而求出之數值N(I)為1.20以上；(數1)N(I)=(α/β) (I)(6-2)藉由下述式(II)而求出之數值N(II)為1.40以上；(數2)N(II)=(α/β)/ω (II)(6-3)藉由下述式(III)而求出之數值N(III)為0.50以上；(數3)N(III)=(α/β)×γ_A (III)(其中，上述式(I)~(III)中，α表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「長徑」之第90百分位值，β表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「短徑」之第90百分位值， ω表示藉由粒子形狀圖像解析裝置所測得之超音波處理前之「凹凸度」之第10百分位值，γ_A表示超音波處理後之每單位體積之比表面積)。 A composition containing a microparticle complex containing insoluble dietary fiber, and satisfying the following (1) to (5), and satisfying one or more of the following (6-1) to (6-3): (1) Contains more than 0.1% by mass of insoluble dietary fiber; (2) The total fat content is less than 20% by mass; (3) The maximum particle size before ultrasonic treatment is greater than 100 μm; (4) The public diameter before ultrasonic treatment 5μm or more and 400μm or less; (5) The mode diameter after ultrasonic treatment is 0.3μm or more and 100μm or less; (6-1) The value N(I) obtained by the following formula (I) is 1.20 or more; (Number 1) N(I)=(α/β) (I)(6-2) The numerical value N(II) determined by the following formula (II) is 1.40 or more; (Number 2) N(II )=(α/β)/ω (II)(6-3) The value N(III) obtained by the following formula (III) is 0.50 or more; (Number 3) N(III)=(α/ β)×γ _A (III) (where, in the above formulas (I) to (III), α represents the 90th percentile of the “long diameter” before ultrasonic processing measured by the particle shape image analysis device Bit value, β represents the 90th percentile value of the "short path" before ultrasonic processing measured by the particle shape image analysis device, and ω represents the ultrasound measured by the particle shape image analysis device The 10th percentile value of "concavo-convex" before treatment, γ _A represents the specific surface area per unit volume after ultrasonic treatment).

如請求項1之組合物，其中水分含量/(水分含量+總油脂分含量)為75%以上。 The composition according to claim 1, wherein the moisture content/(moisture content + total fat content) is 75% or more.

如請求項1之組合物，其中超音波處理前之每單位體積之比表面積(γ_B)與超音波處理後之每單位體積之比表面積(γ_A)之比(γ_B/γ_A)為0.8以下。 As in the composition of claim 1, wherein the ratio of the specific surface area per unit volume (γ _B ) before ultrasonic processing to the specific surface area per unit volume (γ _A ) after ultrasonic processing (γ _B /γ _A ) is Below 0.8.

如請求項1之組合物，其乳化能力為50%以上。 The composition of claim 1 has an emulsifying capacity of 50% or more.

如請求項1之組合物，其中微粒子複合體之含量為4質量%以上98質量%以下。 The composition of claim 1, wherein the content of the fine particle complex is 4% by mass or more and 98% by mass or less.

如請求項1之組合物，其中不溶性食物纖維包含源自含有不溶性食物纖維之食材之可食部及/或非可食部者。 The composition according to claim 1, wherein the insoluble dietary fiber includes an edible portion and/or a non-edible portion derived from food ingredients containing the insoluble dietary fiber.

如請求項6之組合物，其中不溶性食物纖維包含源自同一種類之含有不溶性食物纖維之食材之可食部及非可食部者。 The composition according to claim 6, wherein the insoluble dietary fiber includes edible parts and non-edible parts derived from the same kind of food materials containing insoluble food fiber.

如請求項6之組合物，其中含有不溶性食物纖維之食材為選自種實類、穀物類、豆類、蔬菜類、及果實類之1種以上。 The composition according to claim 6, wherein the food material containing insoluble dietary fiber is one or more kinds selected from the group consisting of real seeds, cereals, beans, vegetables, and fruits.

如請求項8之組合物，其中含有不溶性食物纖維之食材為選自胡蘿蔔、南瓜、玉米、大豆、毛豆、甜辣椒、甜菜、青豌豆、青花菜、及蕃茄之1種以上。 The composition according to claim 8, wherein the food material containing insoluble dietary fiber is one or more kinds selected from carrot, pumpkin, corn, soybean, edamame, sweet pepper, beet, green peas, broccoli, and tomato.

如請求項9之組合物，其中含有不溶性食物纖維之食材之非可食部為選自甜玉米之芯、甜辣椒之種或蒂、南瓜之種或瓤、甜菜之皮、青花菜之莖葉、毛豆之豆莢、及蕃茄之蒂之1種以上。 The composition according to claim 9, wherein the non-edible part of the food material containing insoluble dietary fiber is selected from the core of sweet corn, the seed or stem of sweet pepper, the seed or stuffing of pumpkin, the skin of beet, the stem and leaf of broccoli , More than one kind of soybean pods and tomato stems.

如請求項6之組合物，其包含含有不溶性食物纖維之食材之粉碎處理物。 The composition according to claim 6, which contains a crushed processed food material containing insoluble food fiber.

如請求項11之組合物，其中上述粉碎處理物為媒體攪拌磨機處理物。 The composition according to claim 11, wherein the above-mentioned pulverized processed product is a processed product of a media stirring mill.

如請求項12之組合物，其中上述媒體攪拌磨機處理物為濕式媒體攪拌磨機處理物。 The composition according to claim 12, wherein the media agitator mill processed product is a wet media agitator mill processed product.

如請求項11之組合物，其滿足下述(6-1')~(6-3')中之1者以上：(6-1')為經粉碎處理至藉由上述式(I)而求出之數值N(I)於粉碎前後增加5%以上之狀態；(6-2')為經粉碎處理至藉由上述式(II)而求出之數值N(II)於粉碎前後增加5%以上之狀態； (6-3')為經粉碎處理至藉由上述式(III)而求出之數值N(III)於粉碎前後增加5%以上之狀態。 The composition according to claim 11, which satisfies one or more of the following (6-1') to (6-3'): (6-1') is crushed to the above formula (I) The value N(I) obtained before and after crushing increases by more than 5%; (6-2') is the value N(II) obtained by the above formula (II) after crushing increases by 5 before and after crushing % Above state; (6-3') is a state in which the value N(III) obtained by the above formula (III) has been increased by 5% or more before and after the pulverization.

一種飲食品，其含有如請求項1至14中任一項之組合物。 A food or drink containing the composition according to any one of claims 1 to 14.

一種液狀調味料，其含有如請求項1至14中任一項之組合物。 A liquid seasoning containing the composition according to any one of claims 1 to 14.

一種製造如請求項1至14中任一項之組合物之方法，其包括對含有不溶性食物纖維之食材進行濕式媒體攪拌磨機處理。 A method for manufacturing the composition according to any one of claims 1 to 14, which comprises performing wet media agitating mill processing on food materials containing insoluble food fibers.

如請求項17之方法，其中濕式媒體攪拌磨機處理係於最大壓0.01MPa以上1MPa以下之加壓條件下實施。 The method according to claim 17, wherein the wet media agitating mill treatment is carried out under a pressurized condition with a maximum pressure of 0.01 MPa or more and 1 MPa or less.

如請求項17之方法，其中濕式媒體攪拌磨機處理係於處理開始時之處理溫度T₁(℃)及結束時之處理溫度T₂(℃)滿足下述式(A)之升溫條件下實施：(數4)T₁+1<T₂<T₁+50 (A)。 The method according to claim 17, wherein the wet media agitator mill processing is at a processing temperature T ₁ (°C) at the beginning of the processing and a processing temperature T ₂ (°C) at the end under a heating condition satisfying the following formula (A) Implementation: (Number 4) T ₁ +1<T ₂ <T ₁ +50 (A).

如請求項17之方法，其中含有不溶性食物纖維之食材之水分活性值為0.95以下。 The method according to claim 17, wherein the water activity value of the food material containing insoluble dietary fiber is 0.95 or less.

如請求項17之方法，其中含有不溶性食物纖維之食材中之可利用之碳水化合物為2質量%以上。 According to the method of claim 17, the food ingredients containing insoluble dietary fiber can be used Carbohydrate is more than 2% by mass.

一種製造液狀調味料之方法，其係藉由含有如請求項1至14中任一項之組合物而製造液狀調味料。 A method for manufacturing a liquid seasoning by manufacturing a liquid seasoning by containing the composition as described in any one of claims 1 to 14.

如請求項17之方法，其進行濕式媒體攪拌磨機處理至滿足下述(6-1')~(6-3')中之1者以上：(6-1')藉由上述式(I)而求出之數值N(I)於粉碎前後增加5%以上；(6-2')藉由上述式(II)而求出之數值N(II)於粉碎前後增加5%以上；(6-3')藉由上述式(III)而求出之數值N(III)於粉碎前後增加5%以上。 According to the method of claim 17, the wet media agitator mill is processed to satisfy at least one of the following (6-1') to (6-3'): (6-1') by the above formula ( I) The value N(I) obtained before and after crushing increases by more than 5%; (6-2') The value N(II) obtained by the above formula (II) increases by more than 5% before and after crushing; 6-3') The value N(III) obtained by the above formula (III) increases by more than 5% before and after crushing.